Sago (5 tablespoons), coconut milk (2 cups), Folium Isatidis (9 slices), sugar (10 tablespoon), and corn flour (3 tablespoons).

Coconut sago cake is a Thai dessert. It is called coconut honey cake because the small pockets made of banyan leaves are green and attractive, just like small oil lamps. Simi cake is a mixture of coconut and grass. It tastes soft and elastic, and is very suitable for hot summer.

Exercise:

1, the leaves of Eupatorium adenophorum were washed, cut from the middle with scissors and kept open, and cut five times; Fold the leaves of Eupatorium adenophorum into small square pockets and seal them with transparent glue; Mix 3 tablespoons corn starch and 2 tablespoons water.

2. Boil half a pot of water, add sago and cook until it is transparent with a small white spot in the middle, and pour out the water in the pot.

3. Add 5 tablespoons of sugar, mix well with sago to taste, scoop up the drained water, pour it into a plate and put it in the refrigerator for 20 minutes.

4. Pour 2 cups of coconut milk into the pot, bring it to a boil over low heat, add 5 tablespoons of white sugar to taste, pour corn starch water to thicken the coconut milk, turn off the fire and let it cool.

5. Scoop a proper amount of sago into each pocket of Eupatorium adenophorum leaves and discharge it on a plate.

6. Pour the coconut milk on the sago and put it in the refrigerator 15 minutes.