1. Prepare sago, cooking sago is a more tedious process, but there are tricks
2. After the water is boiled, pour the sago into a slow heat and cook. During this time, you need to stir constantly to prevent it from sticking to the pan. After boiling for about 3 minutes, turn off the heat and simmer for 10-15 minutes. Heat for 10-15. You can pick up and clean it halfway, then pour in water and cook until the sago is completely transparent.
3. Rinse with cold water after removal, cool and drain for later use
4. While cooking sago, wash the purple rice well, add water and cook it into rice in a rice cooker
5. Peel the papaya and cut into pieces for later use
6. Add coconut milk and sugar to boil. The amount of sugar is according to your taste preference. Pour in the cooked sago and stir.
7. Purple rice can be kneaded into a rice ball or pressed into a pattern you like. It is firmer and more fragrant.
8. Put the papaya chunks in the container
9. Put the purple rice ball, scoop into the sago coconut milk, it's ready to eat, sweet and smooth, and the coconut fragrant is overflowing
Tips:The key is to boil the sago. It must be boiled until it is completely transparent. There must be no white core, otherwise it will affect the taste.
