Production process:
1. first wash sago, and then placed in cold water to soak for half an hour; taro peeled and washed, cut into cubes spare.
2. Start a pot of boiling water, when the water boils the soaked sago into the pot, slowly along the clockwise direction and sago, when its milky white slowly become crystal clear, sago is cooked, turn off the heat after the cold water, drained.
3. Cook the diced taro and drain.
4. In a separate pot, pour in coconut milk and milk, add the sago and taro, bring to a boil and add a little sugar.
Key Steps:
1. When cooking sago, it is very important to control the heat, and slowly in one direction and open, or it will be easy to stick to the pot.
2. The first time you try to make it, you don't pass the sago through cold water, so the sugar water will become very thick, and the sago will become more refreshing after passing through cold water.
3. The advantage of cutting taro into cubes is that it is easier to cook.
4. Sugar, milk and coconut milk should not be put too much, so as not to sugar water flavor is too strong, easy to eat greasy.