Ingredients 2 tablespoons coconut milk 200 g sago 300 g mango pulp
[Materials] 2 tablespoons of coconut milk, 200 grams of sago, 100 grams of sugar (you can add or subtract to your liking), 300 grams of mango pulp.
First boil a pot of water, add sago when water boils.
Stir constantly through a flour sieve to keep the bottom from sticking.
After sago is cooked to a slightly translucent state, scoop it up and place it in cold water.
And cool completely under running water. Mix with your hands, rinsing off so that sago does not stick together.
Put washed sago back into boiling water (use boiling water above).
Then repeat steps above (the difference is that sago needs to be boiled until it becomes almost transparent, at which time water becomes mushy).
Boil another pot of water.
After boiling, add sago and cook until completely transparent (constantly stirring in middle so as not to stick to bottom).
Then turn off fire.
Add coconut milk.
Stir well (residual heat from boiling water can melt sugar) and refrigerate for about 2 hours.
Then pour above 14 into mango.