1. Boil the sago in two batches: boil the water for the first time and put the sago, stir constantly with a spoon to avoid sticking to the pan, and when the outer layer of the sago becomes transparent, pick up the cold river. Boil the water for the second time and put in the sago, wait until the sago is left with a small white heart in the middle, turn off the heat and simmer until cooked.
2. The white heart in the stewed sago is gone, cross the cold river and pick it up for use.
3. Mix the main ingredients, and after stirring, add the cooked sago made with auxiliary ingredients.
4. Place it in a steaming tray and steam for 15 minutes on high heat, just right on the steaming tray the size of the picture above.
5. After letting cool, cut into pieces and start eating!
Tips:If you like sweet, you can put more sugar or change to condensed milk; if you like beautiful, you can put purple sweet potato diced, but reduce the amount of sugar.
