Taro Sago

Taro Sago

1. Prepared ingredients.

2. Peel the taro and cut into cubes, not too big or too small...

3. Sago is cleaned and drained.

4. Put an appropriate amount of water in the pot, and pour the sago after the water is boiled.

5. Bring to the boil for 5 minutes, stirring constantly (anti-stick bottom) during the process.

6. Cover and simmer for 10 minutes, then turn on the heat and stir and simmer for 3 minutes. Turn off the heat and simmer for 10 minutes.

7. Open the lid to see only a little white head in the middle.

8. Then wash it several times with clean water and drain the water for later use.

9. Put an appropriate amount of water in a separate pot, boil the water, pour in the taro chunks, and add slab sugar and rock sugar.

10. Boil on medium-low heat for 25 minutes.

11. In the meantime, the scum is filtered out.

12. When the taro is cooked, add the sago and stir well until the sugar water is boiled.

13. It can be eaten when it cools. If it is hot in summer, put it in the refrigerator and eat it for 1 hour. The taste and taste will be better 🍸.