Generally the ratio of sago dessert to coconut milk is 2:3. When you do it, boil water in a pot, change the heat to low, and put the sago directly into the pot to cook. The process of cooking should be constantly stirring, the beginning of some cloudy, no matter, continue to stir. Slowly, it is found that the sago becomes transparent. When there is still a small white spot in the heart of the sago, turn off the heat. Pass the cooked sago through cool water. Pour coconut milk into the sago, let it cool, you can add mango. Put in the refrigerator chilled can be.
Note that the small sago is particularly absorbent, cook a lot of water, so as not to be sucked dry, after cooking, fish out into the coconut milk, the small sago will continue to absorb water, coconut milk is absorbed, and eat will be sweet; just cooked out of the small sago to be eaten immediately after refrigeration, overnight will be due to absorb too much water to become not Q elastic, it is best to eat how much to cook how much.