1. Boil sago dew: take a pot of clear water, bring it to a boil, add sago, stir for about 15 minutes while cooking on medium heat, then turn off the fire and stew for 10 minutes until it is completely transparent, and rinse the mucus with cold water for later use.

2, steamed taro: peeled taro, cut into pieces, steamed taro for about 20 minutes until glutinous (chopsticks can easily pass through), set aside.

3. Boil coconut juice: pour coconut juice into the pot, add appropriate amount of water to dilute, then add appropriate amount of sugar, boil, pour taro and sago and mix well.