Taro Taro Balls and Sago Sauce

Taro Taro Balls and Sago Sauce

1. Prepare the ingredients, sago, taro, taro balls, white sugar or rock sugar, and cut the taro into small pieces in advance. Note: Taro balls can be stored in the freezer first

2. Bring the water to the boil, and slowly sprinkle in the sago while stirring to prevent sticking to the pan.

3. The sago is a little bit transparent, turn the heat to low, cover the pot, and stir occasionally.

4. Boil the sago on a low heat, and almost only the small white spots in the middle are left. Pour the taro. Turn to high heat and bring to a boil. At this time, pour in an appropriate amount of white sugar. (Individually pour the water for soaking taro together)

5. Poke the taro with chopsticks for about five minutes. When it can be easily broken, pour the taro balls and turn off the heat for about two minutes.

6. The result, the taste will be even better when refrigerated.

Tips:

Perhaps the taste is not as good as that of a sugar water store, but it is safe to eat. Now many sugar water stores outside are not like their own white sugar or rock sugar, because the cost is too high and a lot of saccharine is used.