1. Wash and peel the purple sweet potato, cut into small pieces
2. Boil the purple sweet potato in water until soft, drain and set aside.
3. Pour enough water in a deep pot, boil and add sago.
4. Keep stirring while cooking over medium heat to prevent sticking to the bottom. When the white spots in the middle of the sago become very small, turn off the heat. Preheat the sago in a pot until all the sago is transparent
5. Pour out the water used to boil the sago, add cold water and rinse continuously until it cools. Drain the excess water and set aside the sago for later use.
6. Wash in a deep pot, pour milk and coconut milk, mix and heat.
7. Finally add the cooked sago and purple sweet potato cubes. You can add a scoop of vanilla ice cream to increase the sweetness.
Tips:1. Put the sago only after the water has boiled.
2. When cooking sago, stir constantly and add water from time to time.
3. Stuffed sago is to prevent the sago from being overcooked, which is too rotten and has no taste.
4. Rinse the cooked sago until there is no stickiness.
5. The amount of milk and coconut milk can be adjusted freely, a little more is recommended.
6. If you don't put ice cream, you can add a little honey to increase the sweetness.
7. Sago dew can also be eaten after refrigeration (not easy for too long), but the amount of liquid needs to be increased, because the sago will absorb milk, so it is not easy to be too little.
