1. Boil a pot of water, pour in the sago, stir constantly during the cooking process, the mucous membrane on the surface of the sago will melt when it is boiling, making the liquid thicker. So keep stirring
2. Freshly boiled water
3. The sago that was boiled for the first time is obviously thicker than the previous boiling water
4. From the opaque state at the beginning, it becomes a state of transparency around the white in the middle
5. After each time of cooking, it must be sieved and rinsed with clean water to wash away the stickiness of the surface to achieve the necessary conditions for the final Q bomb.
6. Cut the mango into pieces, put it in the food processor, mash it into a puree, and set aside
7. Cut the remaining mango into pieces for filling and set aside
8. In a new pot, add rock sugar to a small amount of boiling water, stir until it melts, turn off the high heat and turn to low heat
9. Pour in coconut milk (it's best to shake it before opening the coconut milk). If there is condensed milk, you can also add it, then add the mango puree and mix well. Let it cool and put it in the refrigerator, and finally put in the mango cubes to eat
Tips:1 The sago that has been sifted through a sieve, put it in a container, wait until step 9 is ready, and mix together before eating
2 Remember to cook sago at least 2~3 times and cool it with water, otherwise it will lose the delicate taste of Q-bomb
