A complete collection of delicious snacks

It is relatively simple to make, as long as sago is cooked and mixed with various ingredients. The entrance is first the sweetness of mango, and then the coolness of sago Q-bomb, which can slowly melt in the mouth and slowly aftertaste.

Ingredients: sago 50g mango 2 milk 200mg fine sugar.

1. Boil boiling water in a small pot, pour sago, the amount of water is much more than sago, and cook sago on medium and small fire.

2. Cut the mango, make a cross in the middle, and then put the mango meat into the cooking machine, leaving a little for decoration.

3, add the right amount of milk, according to everyone's taste, add the right amount of fine sugar, stir evenly with a cooking machine.

4. Boil sago until there is no hard core, filter and pour it into cold boiled water.

5. Soak until it is cool, take it out, pour it into a small bowl, add the stirred mango milk, and add mango granules.

Second, coconut milk purple rice cake

Coconut milk purple rice cake is one of the most popular desserts. Its taste is light and moderate, and people who don't like sweets can enjoy it.

Ingredients: black glutinous rice 60g water 4 cups coconut juice 1 cup millet powder 120g water 1/2 cups sugar 120g.

1. Wash the purple rice, soak it in water for one hour, add three times of water, and cook until it is soft and waxy.

2. Take out the cooked purple rice and let it cool.

3. Put coconut milk, milk, powdered sugar and a little corn flour in the microwave oven and heat for five minutes.

4. Stir hot coconut milk and gelatin powder quickly, add purple rice and continue to stir evenly.

5. Pour it into the mold, put it in the refrigerator and demould it after solidification.

Third, mango banji

I like more eggs, less milk and less flour, so that the egg skin is more elastic, yellower and better looking. Mango season! Shouldn't you try such a beautiful dessert?

Ingredients: mango 4 low-gluten flour 30g eggs 4 milk 100g whipped cream 100ml butter 20g sugar 20g.

1. Beat the eggs with milk, sift in low flour and sugar powder and beat well, add melted butter and stir well, then filter.

2. Heat the frying pan over medium heat, put a little oil on it, pour in an appropriate amount of egg paste, pan fry the egg skin evenly, shake it on the chopping block and let it cool.

3. Peel the mango, dice it and beat it with whipped cream at high speed until a hard pattern appears.

4. Put a proper amount of whipped cream in the center of the egg skin and add a few diced mangoes.

5. Fold the egg skin to the edge, then apply a small amount of whipped cream to the edge and wrap it into a square.

6. Cut from the middle with a knife, and repeat the above steps for the remaining materials, and you can make about 4-5 pieces.

Fourth, durian banji

Durian can promote blood circulation, dispel cold and relieve dysmenorrhea, which is especially suitable for women with dysmenorrhea. It can also improve the cold of the abdomen and promote the rise of body temperature. It is an ideal tonic for people with cold constitution.

Ingredients: low-gluten flour 80g milk 250g eggs 2 whipped cream 200g durian (meat) 200g vegetable oil 15ml sugar 70g.

1. Sift the low-gluten flour, add150g of milk and stir into batter.

2. Add 35g of fine sugar to the egg and stir until the sugar melts. Add the remaining100g milk and mix well. Add vegetable oil and stir well.

3. Mix the batter with milk and egg liquid and sieve.

4. After the pot is heated, turn to low heat. Without oil, directly pour 1 tablespoon batter into the pot, and rotate quickly to spread the batter evenly in the pot.

5. Fry on low heat 1 for about 2 minutes until the surface is solidified. Don't turn it over, just shovel it out with a shovel.

6. Fry all the skins in turn and put them in a plate to cool for later use.

7. Take out durian, cut durian meat into pieces, and beat whipped cream until full.

8. Spread the fried pancakes on a clean chopping board with a layer of whipped cream on it.

9. Put a piece of durian meat and fold it.

10, then fold the other side, completely wrap the stuffing inside, and wrap it into a square.

Five, mango snow black glutinous rice sweet

Soft and sweet black glutinous rice mixed with milky white snow juice blooms in your mouth with an unparalleled wonderful taste, which will definitely make you memorable!

Ingredients: mango 1 glutinous rice (black) 300g sweet corn (grain) 50g ice cream (mango) 80g milk 80g whipped cream 50g sugar 60g.

1. Soak black glutinous rice in cold water 1 hour in advance, add water to the bowl until the rice grains are about 5 cm, add corn kernels and sugar, and steam in a steamer for about 45 minutes until cooked. Take it out and let it cool completely. Rub it into a ball with your hands and put it in a bowl.

2. Beat the ice cream, chilled milk and whipped cream evenly with an egg beater, then gently pour into a bowl filled with black glutinous rice balls and spread the foam on the surface.

3. Cut the mango into two pieces, cut a net pattern on one piece, pay attention to connecting the epidermis, and then lick it gently, and a pineapple pattern will appear. Put this mango in the bowl.

Six, mango glutinous rice paste

Bite down, the sweetness of mango immediately overflows, and the soft and sweet skin is faintly mixed with the fragrance of coconut silk, with moderate sweetness. Don't eat too much in your mouth, or it will be difficult to digest!

Ingredients: glutinous rice flour 150g mango and two coconut powders 17g corn starch 40g coconut milk 50g milk 250ml sugar powder 50g salad oil 25ml.

1. Pour glutinous rice flour, raw flour (corn starch), coconut flour (milk powder can be replaced without coconut flour) and sugar powder (white sugar can be ground in a grinding cup) into a large bowl, and add salad oil and milk.

2. Stir slowly until the slurry has no particles, and steam in a pot for about 13~ 15 minutes, and the slurry is completely solidified. It will be sticky after cooking, but it won't be so sticky after cooling.

3. After peeling the mango, dig out the pulp with a ball digger. There is no digger, just cut it into small pieces with a knife.

4. Prepare steamed and cooled dough, mango meat and coconut, and start filling.

5. Put on disposable gloves, put a portion of dough in the palm of your hand with a spoon, flatten it, and then pinch it around (if there is no disposable gloves, dip your hands in cold water to prevent sticking).

6. Add mango stuffing, wrap it like a jiaozi, close it, and circle it.

7. Put it in a bowl filled with coconut milk, shake the bowl, and let the sticky rice paste evenly stick with coconut milk (*** 18 pieces, ready to eat immediately, if you are not in a hurry, it will be more delicious in the refrigerator for a while! )

Seven, ginger juice against milk

The combination of sweet and rich milk fragrance and ginger fragrance is quite wonderful, sweet and slightly spicy, and it feels comfortable and warm to eat in the stomach. I feel like someone is hugging you ~

Ingredients: 250ml milk powder 1 teaspoon sugar 1 teaspoon ginger 1 tablet.

1. Pour the fresh milk into the pot, add a spoonful of whole milk powder and a spoonful of sugar, and turn off the heat immediately after boiling slightly.

2. Pour the milk into the cup and cool it slightly.

3. Cut the fresh ginger into pieces and put it into the juicer for juicing.

4. Sieve the squeezed ginger juice and filter out impurities, leaving ginger juice.

5. Leave a bowl of ginger juice in each small bowl.

6. Wash the scalded fresh milk into the ginger juice. Don't stir it. After a few minutes, the ginger milk will naturally solidify and you can enjoy it.

Eight, there is no sugar left.

The feeling of crispness is not fried, but fried peanut crisp and sesame crisp, which are covered with thick syrup and cannot be thrown away.

Ingredients: sticky rice flour 15g glutinous rice flour 50g coconut and proper amount of peanut kernel (raw) 50g white sesame 15g water 75g yellow sugar 25g peanut oil.

1. Put peanuts in a pot and stir-fry them with a little oil over low heat. When the peanuts are slightly browned, add white sesame seeds and stir fry. When sesame turns brown, turn off the heat and cool.

2. Grind 1 into powder (peeled peanuts). If there is no grinder, you can also chop it with a knife.

3. Pour glutinous rice flour and sticky rice flour into a clean basin, add 50 grams of cold water, and knead into a dough with moderate hardness.

4. Divide the dough into 4 pieces and knead them into balls by hand.

5. Pour 25 grams of water into the yellow sugar and boil it into thick syrup with low fire.

6. Cook jiaozi in another pot. Put the cooked jiaozi into a sugar water pot and cook for two minutes on low heat.

7. After taking it out, sprinkle with coconut, peanuts and sesame seeds, and then pour with syrup.

Nine, Yang Zhi Ganlu

Poplar branches are grapefruit meat and manna is sago dew. The thick and moderate juice bottom, golden and smooth sago, and every mouthful of mango fragrance are the sweet and sour taste of grapefruit shreds. After a meal, a bowl is refreshing and greasy.

Ingredients: mango 3 sago 100g grapefruit half coconut milk 180g water 100g sugar 50g.

1, peel the grapefruit and remove the pulp, then boil the sago, boil the water in the pot with high fire, and then pour the sago.

2. After sago is added, keep the water on all the time when it is set to medium fire, and stir it from time to time to avoid sticking to the pot.

3. Mango can be well treated in the process of boiling sago. After peeling and coring, cut 1/3 into cubes, and mash 2/3 with a blender.

4. Cook for about 10- 15 minutes. Turn off the heat when the sago in the pot is cooked until there is a small white core in the middle.

5. Rinse the mucus on the sago surface with running water and soak it in cold water until the small white nucleus disappears completely. If the soaked sago still has white core, cook it again. )

6. Soak the cooked sago in water and put it in the refrigerator for cold storage. Add100g water and 50g sugar to a small pot.

7. Cook on the fire until the sugar melts, then turn off the fire and add coconut milk and mix well.

8. Add the mango puree to the coconut juice and mix well to form the juice base. Put sago in a small cup, add the bottom of mango juice, sprinkle with grapefruit pulp and diced mango.

Ten, mango coconut milk black glutinous rice

The fragrance of coconut, the sweetness of mango and the softness of black rice are not only suitable for young people, but also for the elderly and children, and can instantly capture the taste buds of the whole family. ...

Material: mango 1 glutinous rice 100g coconut juice 150g rock sugar 10g water 800ml.

Preparation: After washing the black glutinous rice, soak it in cold water for 2 hours in advance, peel the mango, take out the core and cut the pulp into pieces for later use.

1, put the mango core into the pot, add water, boil the water and continue to cook for 2 minutes.

2. Take out the mango core and add the soaked black glutinous rice and rice to soak in water.

3. Cook on low heat for about 40 minutes until the glutinous rice is soft and cooked, and add rock sugar.

4. Stir with a spoon until the rock sugar melts, pour in coconut milk, turn off the heat after stirring, and add diced mango.