Hey everyone, hope you are having an amazing day today. Today, I’m gonna show you how to make a distinctive dish, sai mai lo. It is one of my favorites. For mine, I’m gonna make it a little bit unique. This is gonna smell and look delicious. At dim sum restaurants they sometimes serve it as. You'll find it on the dessert in every Chinese restaurant.
To begin with this particular recipe, we must prepare a few ingredients. You can cook sai mai lo using 5 ingredients and 9 steps. Here is how you cook that.
The ingredients needed to make Sai Mai Lo:
- Get 1/4 cup white tapioca pearls
- Take 1/4 cup sugar/honey
- Take 400 ml tin coconut milk
- Get 1/2 fresh mango, give or take
- Prepare Dash milk (plant based or cows milk)
Steps to make Sai Mai Lo:
- Bring a pan of water to the boil, then add the tapioca pearls (Make sure the water covers the pearls and then some, as they’ll expand as they boil).
- Let it boil for a minute or two, then lower the heat and bring to a simmer. Stir occasionally.
- Wait until the tapioca pearls look almost transparent, but still a tiny bit white inside each one. If you leave it until the white is completely gone, it’ll all be too soft and gooey!
- Drain the pan into a sieve and rinse the tapioca pearls in cold water.
- Transfer them into a medium sized bowl and add the sugar/honey, and stir to dissolve.
- Pour in the coconut milk (I probably only used 2/3 of a tin here, but it’s totally up to you)
- Add a dash of milk if you think it’s a little too thick/too coconut milky, and have a taste to check if the sweetness level is right for you. Add a little more sugar or honey if you think it needs more!
- Add in your fresh mango and give it a quick stir.
- Put in a sealed tupperware/jar and refrigerate. Enjoy it chilled straight out of the fridge 😋
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Sago in coconut milk and also known as "Sai Mai Lo" in Cantonese. You'll find it on the dessert in every Chinese restaurant. Sometimes it is even complimentary after a Chinese banquet. At dim sum restaurants they sometimes serve it as. Sago soup or Sai mai lou is a type of tong sui dessert in Cantonese cuisine, which is also a variant of tapioca pudding. It is basically made by pearl tapioca (sago), coconut milk and evaporated milk. The dish is traditionally prepared using sago starch, which is derived from sago palm pith. Sago in Coconut Milk (Sai Mai Lo) One evening I got experimenting in the kitchen making a dessert that would be kind to the throat as our household was sick. I remembered Sago in Coconut Milk which I enjoyed as a child and now my boys do to whenever we head off to dim-sum. Sai mai lo (西米露) or taro & tapioca pearl dessert is a classic Cantonese sweet soup. This instant pot taro sago recipe is very simple. Enjoy coconut milk taro sago dessert. Honeydew Sai Mai Lo (Honeydew Sago Dessert) It makes such a great dessert during the summer months because it is really cooling and refreshing. Sago in coconut milk (Sai Mai lo) See original recipe at: bakeyousmile.com. kept by Shelbs recipe by bakeyousmile.com. Notes: Make sure you use a lot of water to boil the sago. If there is not enough water the sago will easily burn and stick to the bottom of the pan. You can never have too much water. Categories: asian dessert; Sai Mai Lo is a Chinese dessert commonly found in Dim Sum places in Asia. If you've ever gone for dim sum at your local restaurant where they have the push carts, you may have seen this dessert before. This is a dessert that can be served warm or cold and make with any favourite fruit you want.
So that’s going to wrap this up with this special food sai mai lo recipe. Thank you very much for your time. I’m confident that you can make this at home. There’s gonna be interesting food in home recipes coming up. Remember to save this page on your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!