Purple Sweet Potato and Sago Sauce
1.
The purple sweet potato and sweet taro are peeled, washed and cut into small pieces, steamed in a pot
2.
Boil sago while steaming purple sweet potato and fragrant taro. Take a casserole and bring to a boil (the water content is at least 5 times that of sago) and pour into the washed sago. Use a manual whisk while stirring and cook to prevent sticking
3.
Boil for 3 minutes, add a small bowl of cold water, re-boil, turn off the heat and simmer for 10 minutes. At this time, the sago is transparent on the outside and white in the middle.
4.
After boiling again, it will be stuffy for a while until it becomes transparent and it is cooked
5.
Rinse the boiled sago with straight drinking water, then soak it in cold boiled water and drain the water
6.
Drained sago is soaked with 100 grams of milk
7.
Wash the casserole, pour 250 grams of milk and 200 grams of coconut milk into a low heat and boil, then pour the milk and sago mixture and boil
8.
Pour in the steamed taro and purple sweet potato
9.
Stir for about 5 minutes while heating
10.
The prepared sago dew will have a different flavor after being iced in the refrigerator, but you must add more milk, because the sago is very absorbent. If the milk is too little, it will become thick after being iced. Not so cool
Tips:
1. Adding cold water to boil the sago can make the sago more elastic. The cooked sago is washed with cold water and soaked in milk to make the sago absorb enough water and become fuller;
2. The purple potato and taro should be cut into small pieces, which are convenient and easy to steam, and taste good when eaten;
3. When cooking sago, be sure to stir while cooking, otherwise it will stick to the pot;
4. It is not recommended to use coconut milk instead of coconut milk, because the taste and taste are far different.
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