Coconut milk can be poured into a container first, put in refrigerator to keep it cold, and then added directly to other ingredients after cooking. Can be ignored if not drunk cold.

Wash red beans first, then soak them a few hours in advance. I didn't soak it because I wanted to do it temporarily. I just washed it, added water and set it to boil in a high pressure rice cooker. It was almost ready in about 30 minutes. The function I used has a step-up and down process and it will take longer. The amount of water should be at least 2:1 with red beans, more is better than less, otherwise it will be mushy. When I played I added it close to 4:1. After red beans are cooked, place pot of red beans in water to cool them down faster so they can be added to coconut milk immediately after making sago. Use a large spoon with a hole to scoop out red beans and set aside.

You can make sago dew while making red beans! This is a highlight! Rinse sago first, then put it in boiling water and put it on a high heat. Remember to stir while cooking, otherwise it will become mushy. Stir several times every two to three seconds. After cooking for about 10 minutes, turn off heat, cover and simmer for 30 minutes. Then pour sago into a sieve, and rinse with cold water until it cools completely. According to other sources, colder taste, better taste. I did not compare. Put chilled sago in a pot boiled after changing water and cook for about 5 minutes until only a small white pith remains in middle of sago. The step that was prepared earlier will take a little longer. Then turn off heat, cover and simmer for about 15 minutes (this step is key!), when you open lid, you will find that there are no white spots on sago at all. Then strain sago through a sieve and let it cool.

First pour sago into coconut milk and then add red beans to sago dew one at a time so that red beans are not too loose and not so beautiful at beginning, which is not convenient for the concave shape hahaha.