Sweet potato: nourish the middle and benefit the qi, broaden the intestines and laxative, rich in manganese

Mung bean: water, heat, summer

Ingredients used:

1 sweet potato

150g sago

150g of mung bean

10 pieces of icing sugar

3 cups of coconut milk

Recipes Directions:

1. Prepare the ingredients, sweet potato, sago, mung bean, coconut milk.

2. Sweet potato first peeled and sliced.

3. Steam on the pot, out of the pot as shown.

4. Crush with a spoon and add tapioca flour gravy.

5. Sweet potato cut into diced pieces and set aside.

6. Boil green beans and sago in a pot for 10-15 minutes, add diced sweet potatoes, cook and remove.

7. Pour in coconut milk, add rock sugar to personal taste, finished product into the refrigerator, ready to eat.

Recipe Tips:

First, the sago is easy to stick to the pot, so cook to stir from time to time, and not easy to cook, should add more water, so that the white spots are not seen before cooking.

Secondly, it is best to soak the green beans in water for 10 minutes before cooking, so that the chewy texture is better and not too hard.

Third, when the taro ball out of the pot, can be put into the cool water, so that the taro ball more Q more delicious.