First, soak the red beans for more than two hours in advance. It's better to soak the red beans, or they will take a long time to cook. Then wash and pour into the pot and cook for 40 minutes on low heat.
You can cook sago at the same time when you cook red beans again. Add water to another pot and bring to a boil. Cook for 15 minutes on medium and small fire, and stir while cooking, otherwise sago will easily paste the bottom. (ps: Boiled sago water must be boiled before it is put)
Boil until it turns a little white in the middle, then turn off the heat and cover and stew 15 minutes. When the sago is completely transparent, you can take it out, and then put the cold water aside for later use. (ps: cold water is used to make sago taste more q-elastic, but it is not too troublesome. )
When the red beans are cooked until they bloom, add brown sugar to taste, stir and cook for 5 minutes, and turn off the heat.
Finally, pour in the cooked sago and coconut milk, stir well and serve. It tastes better in the refrigerator.