Take a pot of clear water, boil it, add sago, cook it on medium heat for about 15 minutes until sago is translucent, turn off the heat and stew for 10 minutes, completely transparent, and rinse the mucus with cold water for later use. Peel taro, cut it into small pieces, and steam it in a steamer for about 20 minutes until it becomes sticky. Pour coconut juice into the pot, add appropriate amount of water to dilute, add appropriate amount of sugar, boil, add taro and sago and stir well.

Introduction:

Twining herb, a perennial creeping herb, is usually cultivated as an annual. The tuberous root is spherical, shaped like a small potato, with a diameter of 2~7.5 cm, yellowish brown skin and white meat, which is an edible part that people seek to cultivate. Because its meat is like potatoes, but its taste is neither sweet potato nor taro, nor potatoes, like chestnuts, sweet and memorable after eating, so it is named taro.

Morphological characteristics:

20 ~ 40 cm high. Tubers are ovoid with many fibrous roots. The leaves are coming out; Petiole soft and long, up to 20 ~ 25 cm; Leaf blade is oval, membranous, long15 ~ 20cm, wide 6 ~ 8cm, sharp at the apex, heart-shaped at the base, smooth and hairless. The peduncle is short and the spathe is open; Spike is shorter than spathe; Flowers are unisexual, and male and female flowers are close together.

Expand:

Lechang has a long history of producing high-quality taro, among which Zhangxi taro in Henan Town has the best quality. Zhangxi Village is located on the right side of the 18th Beach exit in Kowloon, where a small stream from Xihe Zhang flows. The surface is broad and flat and the soil is sparse alluvial sandy loam. The soil is deep and fertile. The taro produced is fresh and tender, with betel nut patterns. After cooking, it is as soft as cotton, full of fragrance, which makes people smell color change. It has always been a famous dish for banquet guests.