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1. Weigh sago (and Lanxiangzi) and prepare 5 times the weight of water to dissolve coconut powder
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2. Cut the taro into small cubes and boil in coconut milk with rock sugar
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3. Pour in sago and orchid seeds, and stir well; after boiling, stir well again, and simmer the sago thoroughly with the remaining temperature
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4. It's sago with coconut milk and taro
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5. Soak the agar in water and pour it into the coconut milk taro sago to boil
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6. After the agar is completely dissolved, pour it into a container and let cool
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7. It becomes sago cake after solidification
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8. Cut into pieces, if it’s summer, eat it cold
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Tips:1. The water cannot be less, I plan to make cakes so I put 4.5 times the water, the finished product is thicker
2. The taro I bought was very soft and waxy, so it turned into a paste when cooked
3. The sago should be stirred to prevent agglomeration, and simmered in 20-30 minutes
4. Determine the amount of agar by yourself, it will absorb water, so add water appropriately according to the situation
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