1. Prepare all materials
2. Boil sago: add water to the pot (you must have plenty of water, otherwise the sago will stick to the pot). After the water is boiled, add the sago dew and cook on high heat for 30 minutes (use a spoon to stir it from time to time to avoid sticking to the pot). Cook until there is only a little white in the middle of the sago (pictured), turn off the heat, cover and stuff for 10 minutes, until the sago is completely transparent.
3. After the sago is boring and transparent, put it in the cold water and pass it again, so that the sago will be distinct and QQ flick.
4. Add water to the glutinous rice balls and cook them on high heat for 2 minutes. When they rise, they are cooked. After passing the cold water, add them to the cooked sago.
5. Mango crosses and cut into small pieces
6. Add a little coconut milk to a part of the mango and use a food processor to make a juice. Finally, add the juice, the remaining mango, and the remaining coconut milk to the sago and the small balls, stir well and you're done.
Tips:Sago is more difficult to cook, so be sure to add more water to boil and stir it from time to time to avoid sticking to the pan.
