1. Ingredients: sago, rock sugar, boxed coconut milk, sliced taro diced.
2. Pour water in the pot, put in the fragrant taro grains, and boil the fragrant taro grains through the fire. (If you like the taste, you can boil the taro to 7-8 mature. Use a spoon to pick up a few pieces and pinch it with your hands to feel soft.)
3. Pick up the boiled taro ingredients, put them in a bowl, and set aside.
4. Put water in the pot, when the water is boiled, sprinkle in the sago, see that the sago is cooked like the picture 4 above, you can use a sieve to filter the dry hot water, rinse directly in the faucet, and let it cool thoroughly. (The purpose is to remove the syrup from the freshly cooked sago, so that it does not stick into a lump, but it can also make the sago eat elastically, which is the feeling of Q)
5. Put water in the pot, put rock sugar, wait for the sugar to melt, pour in the taro and rinsed sago, stir with a spoon to disperse the sago, and stop the fire when the sugar water boils again.
6. When the sugar water becomes warm, you can add coconut milk. After stirring, a bowl of taro-flavored sago is ready.
Tips:Tips: 1. Sweet taro can be boiled into grains or made into sweet taro sand, that is, the cooked sweet taro grains are pressed into a sand with a spoon. When you eat sago sauce, the taste is savory taro flavor.
2. This sago dessert can be eaten in the refrigerator in summer. It tastes cool and enjoyable.
