1. materials needed.
2. Peel the purple sweet potato, wash and cut into pieces, and steam it in a steamer. (When steaming the purple sweet potato, put the quail eggs in the water and cook them together)
3. Peel and seed the papaya and cut into small pieces.
4. Boiled quail eggs are also shelled.
5. Bring a small pot of water to a boil, add sago and cook for about 10 minutes, turn off the heat, cover and simmer for 10 minutes. (You can repeat the steps once until the sago is transparent)
6. The sago that has been braised is transparent, and there is no white spot in the middle, which proves that it has been cooked thoroughly. Rinse with cold water, remove the mucus and soak in cold water for later use.
7. Put an appropriate amount of water in the pot and bring to a boil, first add papaya and sugar to a boil.
8. After boiling, add other ingredients and boil together to turn off the fire.
9. The finished product is served in a bowl, beaten with sago, and mix all to be eaten. (It can also be eaten after refrigerating)
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