Don't let your self get uninspired by the life's unexpected flow. Have a glass of Es Sagu Gunting Kacang to boost up your mood
Kitchenesia.com - In the midst of bustling days, a refreshing beverage can be a cure to regain back our drained energy. Es Sagu Gunting Kacang (Sagu Flour Ice with Kidney Beans) is the right bet for my only luscious but also contains nutrition to get you more energised. Steamed kidney beans with shredded sago jelly combined pouring with sweet sauce are all in perfect cohort.
Kitchenesia provides you with easy to follow steps. Try it out!
Duration : 45 minutes
Yields : 10 glasses
500 grams of sago flour
300 ml of mineral water
100 grams of dried kidney beans
350 ml of coconut milk from 1/2 coconut
2 pandan leaves, tie
700 grams of ice cubes, crushed
Ingredients for sauce:
200 grams of brown sugar
200 grams of granulated sugar
200 ml of water
How to make red bean scissors sago ice:
1. Steam over kidney beans with 1000 ml of mineral water, 50 grams of sugar and 1 sheet of pandan leaves for 60 minutes until it becomes tender
2. Sauce steps: cook some water, brown sugar and granulated sugar until it starts boiling and the sugar fully dissolves. Set it aside for awhile.
3. Sago steps (no.3 - 7): Cook the coconut milk while stirring it until it starts boiling. Set it aside.
4. Boil some water until it starts boiling. Pour a little bit of water over the sago flour.
5. Stir evently until it blends entirely. Flatten it on a piece of plastic. Roll in the dough cautiously. Cut it evenly askew. Do it until the dough runs out.
6. Boil some water. Put in the sago dough that has been cut into pieces. Allow it to float. Lift it up.
7. Put the sago into sugar water and coconut milk. Serve with kidney beans and ice cubes
