This is a dessert that is especially suitable for eating on hot summer days.
First boil the water, put the sago into the pot to cook, use a small fire, stir the sago in the process of stirring, in order to prevent the sago from sticking to the bottom of the pot or a few stick together, cook to sago Turn off the fire when the center of the white heart has the size of the needle, and cover the lid for 30 minutes. (If you use the vent hole on the stainless steel pot lid, you need to cover the vent with a damp cloth.)
Cut the chopped chopped into pieces, put in the soup pot, add water, flood the taro, boil over high heat, then cook over medium heat for about 20 minutes until the taro is soft, add sugar (according to personal taste), add coconut juice Box (can also be placed according to personal preference).
Put the cooked sago into cold water. This process should be changed 4-5 times of cold water. It is felt that the sago has been completely cooled and put into the already cooked taro syrup, so that the sago syrup of the thirst quenching thirst it is done.
If you like to eat frozen food, you can put it in the refrigerator because the taste and taste of the ice are better.
1. Cook sago, the pot of the steamed bread can not have oil, otherwise the taste will be bad. 2. You can use coconut milk instead of coconut milk. 3. Cooking sago is actually the most difficult in the whole process, because the time is very long, I suggest that you can only cook with rice cooker, and do not stick to the pan, and it is good for sago.