Composition:

Sago, mung bean, rock sugar

Steps:

Wash sago and mung beans separately and soak them in two pots. The water in mung bean is less than three centimeters, and the water in Simiri is filled with milk pot and soaked for half an hour.

Put the soaked mung beans on the gas with water and cook until the water is dry. At this time, you can see that some mung beans have blossomed, then wash them twice with cold water and fill them with boiling water to continue cooking. Cook until all mung beans bloom, and turn off the heat.

Pour out the soaked sago, pour the remaining sago into the sieve first, and then cook a milk pot with clear water. After boiling, pour out the sago and simmer. Stir with a spoon when stewing to prevent sticking to the bottom. It is best to cover and stew the sago until it is completely transparent, and turn off the heat.

Stewed sago, add mung beans and rock sugar to taste. It tastes better in the refrigerator when it's cold.