1. Prepare materials.
2. Dig out the pitaya flesh and save the pitaya skin as a container.
3. Dig out the watermelon flesh and leave the skin as a container.
4. Use a spoon to remove the watermelon. Pitaya is dug into balls for later use.
5. Soak the sago in 80 degree water for 10 minutes, (be sure to stir it with chopsticks when adding water to the sago.
6. Drain the soaked sago out of cold water, and then drain the water.
7. Add water to the boiling pot, wait for the water to boil, add the sago (stir with chopsticks) and cook for 8 minutes. When you see a small white spot in the heart of the sago, turn off the heat and simmer for 2 minutes.
8. When the sago becomes completely transparent, use cold water several times until the temperature drops, and then pick it up with a colander.
9. Mix sago and milk with a little honey and condensed milk in the refrigerator. When eating, put a variety of fruits on top of milk sago.
Tips:1. Don't cook the sago for too long, it won't taste good if it is too rotten and not smooth.
2. Fruits are added according to personal preference.
3. It is best to refrigerate the milk sago before putting the fruit in.
