Sago dew dessert can be eaten in refrigerator in summer, it is cool and tasty.An appropriate amount of materials, an appropriate amount of sago, an appropriate amount of rock sugar, an appropriate amount of packaged coconut milk, an appropriate amount of cut taro.
Materials: sago, rock sugar, boxed coconut milk, sliced taro.
Pour water into a saucepan, put sweet taro seeds in it and turn on fire so that they are completely cooked. (If you like taste, you can boil taro until it is 7-8 degrees ripe, scoop out a few grains with a spoon and soften with your hands.)
Gather cooked taro ingredients together, put them in a bowl and set aside.
Pour water into a saucepan. After water boils, pour sago into it. When you see that sago is cooked as shown in picture 4 above, you can use a sieve to strain dry hot water and then rinse it immediately. into tap water and let it cool down well. (The goal is to remove paste from freshly made sago so that it does not stick to ball and keep elasticity of sago when eaten, which is feeling of Q)
Pour water into a saucepan, add rock sugar, wait for sugar to dissolve, add taro and washed sago, stir with a spoon to dissolve sago, and turn off heat when sugar water boils again.
When sugar water becomes warm, you can add coconut milk. After thoroughly mixing, bowl of sago dew with aromatic taste of taro is ready.