1. Soak the sago in cold water for about 10 minutes.
2. Boil a pot of water first, then pour the sago after the water is boiled.
3. Stir constantly with a spoon while cooking, so as not to muddy the bottom.
4. Cook until small white spots remain in the middle, turn off the heat and simmer for 10 minutes.
5. The braised small sago becomes transparent. Pick up the sago and put it in cold water, and rinse with tap water until it is completely cooled. Stir with your hands while rushing to keep the sago from clumping together.
6. Then pour in sago, red beans and some coconut milk. Stir evenly, put it in the refrigerator for about 2 hours, and the sweet red bean coconut sago is ready.
Tips:Eat after refrigeration, the taste is better.
