Recipe: Baked purple sweet potato Sago

Home Cooking Recipe: Baked purple sweet potato Sago


I remember that when I first cooked sago, the birds were boiled a lot, and it was less than half finished. I always thought it was a problem with the quality of sago, and I thought it was not a problem with my own cooking method. This time the bird changed the cooking method in particular, and it was full and full, so it was so happy! This dessert was eaten at the Nyonya skirt kitchen and it felt very good. I just came back and tried it. The goods you make are really real, plus sago, the taste is smooth and smooth, the practice is simple, it is recommended! PS: Different sago quality is different, maybe not completely suitable for the method of bird cooking, so practice the truth, just try twice! Hey!



  1. Prepare half a pot of water to boil, the water is 4-5 times the amount of sago, directly add sago (do not do any treatment before sago cooking)

  2. During the cooking process, the sago will spread from the outside to the inside and gradually become transparent.

  3. Use medium and small fires in the second half of the cooking, and continue to stir with a spoon to avoid sticking the bottom of the pan.

  4. It’s good until the sago is completely transparent.

  5. Put sago into a cool bowl and put it in a small bowl.

  6. Generally, we will soak the sago we just bought with cold water. It feels like this is a little clean. This is wrong. When Simi encounters cold water, it all falls apart. This is what I did before. Soaked four or five, only a few seconds of effort, almost all scattered. : Purple potato is placed in the dish, put a small pot of water, steamed purple potatoes. This step can be carried out during the cooking of sago, saving time

  7. Steamed purple potato with a spoon into a mud, add sugar powder and mix well

  8. Slice the mozzarella cheese and cut into strips

  9. Mix the purple potato puree and sago evenly

  10. Topped with mozzarella cheese strips

  11. Preheat the oven to 180 degrees and bake in the middle of the oven until the cheese melts. It takes about five or six minutes.


1. Add more water to the sago, and the water is 4-5 times the amount of sago. Because the process of boiling sago will continue to evaporate water, the water will be very thick when added less, and it is easier to stick. If you add enough water, you can reduce the time and frequency of mixing. It is very good for people who like to be lazy, hehe! If you want to add water in the middle, it is best to heat the water. 2. Sago should be guaranteed to be complete. First, do not do any treatment before cooking. The second is cooked directly into the boiling water pot instead of being cooked in a cold water pot. The third is to stir more during the cooking process. The guarantee is complete.

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