Exercise:

1. Red beans should be soaked in clear water one night in advance, and it will be almost ready when we start cooking.

2. Then put the red beans into the pot and cook them with clear water. When boiling for the first time, add a small amount of cold water, continue to boil, add cold water again, and circulate for 4 times until the red beans are soft.

3. Take out the cooked red beans, drain the water, add sugar and maltose and stir well, and continue to cook on low heat until it is sticky.

4. Put the sago into the boiling water pot and cook until it is translucent (that is, there is a small white spot in the center). Turn off the fire and cover the fire 10 minute.

5. Boil the braised sago with cold water, then mix it with milk and put it in the refrigerator for about half an hour. At this time, sago will be much bigger than the original, and it will give off the smell of milk.

6. Mix the prepared red beans and refrigerated milk sago evenly, which is sweet and smooth red bean sago dew.

Precautions:

1, first of all, sago doesn't need to be washed, just put it in the water pot and cook it. Because sago is a starch product, it will melt quickly when it meets water, so it will be better to cook it directly in a boiling pot.

2. Secondly, when cooking sago, stir while cooking to avoid sticking to the pot.

3. After the sago is cooked, remove the cold water, so as to avoid the sago sticking together and keep the taste of the sago.

4. When cooking honey red beans, be sure to add brown sugar at the end. If sugar is added too early, it will make red beans difficult to cook.