2, practice steps: add 800 ml of water to the pot, boil and pour sago! Stir constantly and cook for about 10- 15 minutes until sago becomes transparent or there are no milky white spots on the inner layer of sago, indicating that sago is ripe.
3. Remove the cooked sago from the cold water and set it aside.
4. Knead pitaya meat,100g cassava flour and 20g glutinous rice flour into red dough.
5. Knead the remaining glutinous rice flour and cassava flour into a white dough.
6. Steamed pumpkin and 100g cassava flour are kneaded into yellow dough.
7. Knead into a small ball.
8. Add water to the pot and cook the taro for about 10 minutes. Cook the taro until it floats, and it will be cooked. Remove the cold water.
9. Finally, add coconut juice, and the delicious taro sago is ready.