Sago dew is a kind of sugar water suitable for home making. The materials are easily available and the manufacturing process is simple. Cooked taro sago dew, sago crystal clear, full of toughness, taro sweet, with milk and coconut juice fragrance in the sugar water, endless aftertaste.

Ingredients: sago, taro, coconut milk, pure milk, a little sugar.

Production process:

1. Wash sago first, then soak it in cold water for half an hour; Peel taro, wash it and cut it into cubes for later use.

2. Boil the water in the pot. After the water boils, pour the soaked sago into the pot and slowly follow the clockwise direction and sago. When its milky white gradually becomes crystal clear, sago will be cooked, and then let it cool and drain.

3. Dice the taro and cook it. Remove and drain.

4. Pour a proper amount of coconut milk and milk into another pot, add sago and taro, and add a little sugar after boiling.

Key steps:

1. When cooking sago, it is very important to control the heat, so you should slowly open it in the same direction, otherwise it will easily stick to the pot.

2. When I first tried to make sago, because sago was not soaked in cold water, the soup in sugar water would become very thick, and sago would become more refreshing after being soaked in cold water.

The advantage of diced taro is that it is easier to cook.

4. Don't put too much sugar, milk and coconut juice, so as not to make the sugar water too thick and greasy. Coconut milk sago Raw material: sago (It is said that it is sold in big supermarkets, but I can't find it in the nearby Five Blessingg supermarket. Finally, I bought a bag of 4 yuan coconut powder and fresh milk in the vegetable market. There are different opinions about this thing. Some people say that sago must be soaked for more than half an hour before cooking, while others say that it must not be soaked. I did it in the second way. 1. Boil the water in the pot, turn down the heat, and put the washed sago (I washed it once) into the pot to cook. Stir constantly during cooking. It's a little cloudy at first. Keep stirring. Slowly, slowly, I found that Simi became transparent. Turn off the fire when there is still a small white spot in Simi's heart. 2. Boil the cooked sago in cold water. Simi at this time is like a little pearl, very beautiful. 3. Add water to the pot, bring it to a boil, turn off the heat, pour a small bag of coconut powder, add a few crystal sugar, two spoonfuls of sugar, and pour a bag of fresh milk to continue cooking. Time is your own. 4. Pour the boiled coconut milk into sago, let it cool, and you can add watermelon. Chill in the refrigerator. Tip: When making fried bananas, it is best to choose raw bananas, while when making sago banana porridge, you should choose cooked ones.