Taro sago dessert is a traditional sweet water in Guangdong, a must-have for sweet water stores, and is very popular among people. This sweet water has beauty, warm stomach and spleen, wide bowel movement and other effects, and cold food, hot food can be. The main ingredients are taro, sago, fresh milk, water and rock sugar.

Main Ingredients

Taro half sago 60g

Fresh milk 330ml water 4 bowls (1L)

crystal sugar in moderation

Steps

1. Boil boiling water, the amount of water is 4 times the sago (at least, portion of the outside), under the sago to cook for 5 minutes

2. Cover the pot lid, bake for about 10 minutes to sago become transparent

3. Transparent

3. Separate the water, rinse with boiling water until cool and drain

4. Cut taro into small dices

5. Boil boiling water, add taro dices and cook on high heat for 15 minutes

6. Cover the pot, turn off the heat and bake for 10 minutes until soft

7. Boil the taro on high heat and add rock sugar to taste

8. Add milk and sago and cook until ready to be served. Add the milk and sago, roll up to serve

Tips

-Since the cooking time of the sago and taro are different, you must cook them separately to make sure that the taro is soft enough and the sago is strong enough.

-Cooking sago must be baked, so as to maintain its Q.

-Cooking taro must also be baked, otherwise the taro will be cooked rotten, not enough fire and will not be soft.

-Freeze it for better flavor.