Sago Apple Porridge

Sago Apple Porridge

Ingredients for Sago Apple Porridge

Ingredients: 50g sago, 100g apple

Accessories: starch (corn) 15g

Seasoning: 30g white sugar, 5g sugar osmanthus

How to make sago apple porridge

1. Rinse the apples, peel them, cut them in half, remove the cores, and cut them into dices;

2. Wash the tapioca pearls, soak them in cold water until they swell, remove them and drain;

3. Take a pot and add appropriate amount of cold water, bring to a boil, add tapioca pearls and apple cubes, and boil again over high heat;

4. Then simmer over low heat, add sugar and sugar osmanthus, and thicken with 30 grams of wet starch (15 grams of starch plus water).

Tips

Food incompatibility:

Apple: Apple should not be eaten with seafood, as it will cause constipation.

Sago palms grow in low-lying swamps, usually 9 meters tall, with thick trunks. After 15 years of maturity, they grow a spike of flowers, and the stem pith is full of starch. When the fruit is formed and mature, it absorbs starch, making the stem hollow. The tree dies after the fruit is ripe. The cultivated sago palms are cut and split when the spikes appear, and the starchy pith is taken out and ground into powder. Water is added and kneaded on the filter to filter out the wood fiber. After washing several times, sago powder is obtained. The sago shipped out is mixed with water to form a paste, and then rubbed and passed through a sieve to form particles. According to the size of the particles, it is divided into pearl sago or bullet sago. Sago is almost pure starch, containing 88% carbohydrates, 0.5% protein, a small amount of fat and trace amounts of B vitamins. The sago sold on the market now is mostly mixed with a large amount of other starch substances, such as cassava flour.