sago

6 tablespoons

sweet corn

1

Pure milk

400 ml

condiments

oil

1?o'clock

water

Proper amount

Broken rock sugar

Banwan

step

1. Prepare the ingredients, rinse the sago, drain the water and put it away for later use, then cut off all the corn kernels with a corn knife, wash and put it away for later use.

Heat the pot first, then add a little oil and stir-fry the corn a few times. The corn kernels are a little burnt, so put them away for later use.

3. Then put half a pot of water and 400ml of pure milk, then pour in sago, cover and cook together until the liquid boils (stir it from time to time to prevent the bottom from being burnt).

4. Immediately after boiling, add the previously fried corn kernels and stir well.

5. Then add the prepared half bowl of broken rock sugar together, and finally cover it and turn to low heat to continue cooking for about 3 minutes.

After 6.3 minutes, it is freshly baked corn sago.