This is a very popular Malay-style dessert that is easy to cook and cold and hot. It is very interesting to use freely mixable ingredients such as taro, sweet potato, red beans, etc., including a variety of fruits, to make the same color palette!
Cook sago. Dry some sago and pour some clean water and damp slightly. After the water in the pot is boiled, pour in the sago. Cook for 12 minutes on medium heat, turn off the heat, simmer for 5 minutes, until the sago has no white core and it will be ready for use;
Boiled coconut sugar. Mix 1:1 with coconut sugar and water. After boiling until it is melted, gently stir to prevent sinking. Cook for a while, filter the slag with gauze and set aside.
Prepare a pot of water, add the red kidney beans soaked in advance, boil and simmer until the medium heat, continue to cook for about 20 minutes, until the red kidney beans are dense;
Wash the purple potato and steamed bread into large pieces, cook a pot of boiling water, place the spotted leaves on the bottom of the pot, then add the purple potato to cook for about 5 minutes, add the steamed bread and red kidney beans, keep the medium heat, cook until the steamed bread is cooked. After adding, add coconut milk, coconut sugar and salt to taste, then add banana chips and cook for a while, then you can cook;
Pour the purple potato taro syrup into the bottom of the bowl, add a spoonful of sago, 2 Yada seeds, and then add some coconut milk. A sweet and moist Momo is ready.