1. Prepare the materials
2. The red beans should be soaked in advance to shorten the cooking time
3. Bring the water to a boil, put the sago into the pot and cook on a low heat
4. When the sago has small white cores and most of it is transparent, turn off the heat and simmer for 5 minutes
5. After 5 minutes, the sago is completely transparent. Remove the sago, rinse with cold water, and drain the water. The granular shape of the sago is more obvious.
6. Drain the sago, pour it into the refrigerated milk, stir well, and refrigerate for 30 minutes. (If you like the sweetness of the dessert shop outside, you can add rock sugar to the milk and cook it in advance, or use sweet milk)
7. Boil the red beans until they split, add brown sugar, boil until the soup thickens, turn off the heat and remove the red beans to drain
8. Take out the refrigerated milk sago, put it in a container, and pour red beans on it.
Tips:1. Boil the sago on a low heat, stirring constantly with a spoon while cooking, to avoid sticking to the pan.
2. When the sago is boiled until there are white cores in the sago, and most of it is transparent, turn off the heat and simmer. Do not cook for too long.
3. The prepared red bean milk and sago dew will have a better taste after refrigeration.
4. If you want red beans to ripen and crack quickly, use a pressure cooker faster.
