Taro and Chestnut Coconut Sago

Name: Taro and Chestnut Coconut Sago
Total time: 30 min
Yield: 3
Cuisine: Chinese
Ingredients: 300g taro; 100g Chestnuts (fresh); 200g Sago; 1 can Coconut milk; Some Evaporated milk

by Connie Chen

4.7 (1)

Favorite

Difficulty

Easy

Time

30m

Serving

3

As the festive season approaches, Connie strongly recommends this dessert-Taro Chestnut Coconut Sago Dessert, which kills taste buds and moisturizes. It is very popular among women! Taro Chestnut Coconut Sago Dessert will definitely make Mid-Autumn Festival The reunion dinner is upgraded, and the aftertaste is endless!

Ingredients

Taro and Chestnut Coconut Sago

1. Wash the taro and chestnuts, cut the taro into pieces, put the taro and chestnuts in the rice cooker and press the cooking button

2. Rice cooker cooked

3. After the water in the stockpot is boiled, add sago

4. After the sago is boiled, add some cold water, then boil, then add cold water, then turn off the heat after boiling for 3 times

5. Prepare cold boiled water (mineral water can be used) add boiled sago to cold boiled water

6. Pour coconut milk into a pot and boil, add appropriate amount of condensed milk and mix well

7. When eating, you can according to your own preferences. If you like coconut with a stronger aroma, you can add coconut milk. When eating, add drained Q cool sago and sweet taro chestnuts, ready to eat