Purple sweet potato pineapple sago dew

Composition details

250 grams of purple sweet potato

Sago 100g

Pineapple 1

1. Raw material drawing: purple potato 250g sago 100g pineapple 1 Note: Do not add milk, as if milk and pineapple cannot be mixed.

2. Cook sago and purple potato separately, cool for a while, then mix, and add fresh pineapple and white sugar.

Tips for making purple potato pineapple sago dew

1. Sago should be cooked in hot water, otherwise it will stick together.

2. Stir with a spoon when cooking sago to prevent sticking to the bottom of the pot.

3. The pineapple should be soaked in salt water before eating to prevent pineapple alkalosis.

4. Add pineapple after sago and purple potato are cooled to prevent the temperature from being too high and the pineapple from being too sour.