1, cook sago dew: pick up a pot of water, boil, put sago, medium heat while cooking while stirring, about 15 minutes to sago translucent time, turn off the heat and simmer for 10 minutes until completely transparent, over the cold water, rinse the mucus clean and spare.

2, steamed taro: taro peeled, cut into pieces, steamer steamed to taro about 20 minutes to powder glutinous (chopsticks can easily pass through), standby.

3, cooking coconut milk: pour coconut milk into the pot, add the right amount of water to dilute, then add the right amount of sugar, boil, pour into the taro and sago and stir well.