1. Boil sago in a pot until transparent, soak the gelatine slices in cold water to soften.
2. Take out the cooked sago and rinse with cold water twice, drain and set aside
3. Put the drained sago into 10 grams of white sugar, stir gently, and pour it into the container
4. Pour 200ml of coconut milk into the milk pot and heat it on low heat. Add the soaked gelatine flakes and 30g of white sugar and stir until it melts away
5. When it cools slightly, pour it into a container with sago, and then put it in the refrigerator until set
6. Take out and cut into pieces and serve
Tips:,
