1. Ingredients: taro, sago, milk, seasoning: white sugar.

2. After the water in the pot boils, pour the prepared sago in and cook for about 20-30 minutes until the sago becomes translucent and there is a small white spot in the middle. Turn off the heat, then cover and simmer for 20-30 minutes. Do not wash sago or put it in cold water, otherwise the sago will fall apart.

3. Prepare half a taro. You can also use one. Peel it and cut it into small pieces. Put it on a plate for later use. You can cut it smaller for easy steaming. If you cut it large, it will not be cooked easily. .

4. Put 2 tablespoons of sugar in the taro, mix it evenly, then cover it with a layer of plastic wrap, use a toothpick to insert a few small holes in the plastic wrap to deflate, and finally put it in Steam in a boiling pot until cooked, about 20-30 minutes.

5. When the sago time is up, open the lid and the sago has become transparent. If there are white spots in the middle of the sago, it means the heat is not enough. Add a little water, continue to cook and simmer. Just one click is all it takes. Now take out the cooked sago and rinse it with cold boiling water, finally drain the water and set aside.

6. Take a bowl or cup, put the steamed taro and sago, then put the sugar, and finally pour the milk. Add some coconut milk or condensed milk to make it more fragrant. This fragrance The taro sago is now ready.

7. The prepared taro and sago can be eaten immediately, or you can chill it before eating. Chilling it tastes better and can relieve the heat.