1. Purple potatoes and sweet potatoes are steamed in the pot; steamed with the skin, more nutritious; steamed on high heat for about 20 minutes, and simmered for a while, it is almost the same
2. When steaming the sweet potatoes, boil the sago and rinse the sago first
3. Put water in the pot and boil until it boils, then turn to low heat, add sago
4. Stir while cooking, about 10 to 15 minutes, cook until translucent
5. Filter out the sago and rinse with cold water
6. Boil a pot of water again, add the cold sago, and cook for 5 to 10 minutes on low heat until it is completely transparent and there are almost no white spots.
7. Rinse with cold water again
8. Get crystal clear cooked sago; drain the water and set aside
9. Cut the steamed purple potato and sweet potato into small pieces for later use
10. Put the remaining purple potatoes and sweet potatoes into the mixing tank of the food processor, and add coconut milk
11. Beat until thick and smooth
12. Pour the thick sauce into a small pot again, stir and cook on low heat until it boils slightly
13. Add cooked sago
14. Stir again and cook until slightly boiling
15. Add appropriate amount of maple syrup or sugar to taste (actually it does not add, purple potato, sweet potato and coconut milk are all sweet)
16. Pour it into a beautiful container and eat it after refrigeration, or it can be eaten directly. Sprinkle diced purple potatoes and sweet potatoes when eating to increase the taste; you can also add some fruit diced to increase nutrition and flavor
