Practice:
1, first soak the sago in hot water for 20 minutes;
2. Cut the bought taro 1/4 (you can keep the remaining 3/4 for other dishes), cut this 1/4 taro in half, steam it in a steamer, and cut the other half into small pieces;
3. Put the steamed taro (the steamed standard is that chopsticks can be inserted into the taro) into a bowl and mash it into taro paste. Cook the small taro pieces with hot water for later use;
4. Cook the cooked taro pieces, taro paste, soaked sago and coconut juice together (note that the ratio of coconut juice to sago is 3:1);
5. Cook for about 3 minutes (remember to keep stirring when cooking, otherwise the sago will stick to the pot and the taro will not melt), then turn off the fire and cover it for about 1 minute, and you will find that the sago is completely transparent and ready to eat. Summary:
The sago dew made in this way is very smooth, and it is also mixed with some sago and powdered taro, which is not too sweet and tastes good. However, it must be noted that the small taro pieces must be boiled in hot water for later use, otherwise they will not be cooked easily. In addition, whether you use coconut milk or coconut juice, the ratio with sago must be above 3:1,and you should not put too much taro paste, otherwise the soup will be too thick. (Actually, I put too much taro paste myself yesterday, so it's a little thick.) Taro, coconut milk and sago dew material:
Sago, coconut milk, taro, red dates with kernels removed, raisins, sweet corn kernels, rock sugar and water.
Practice:
1. Boil a little more water first, then put in sago and cook for one minute, turn off the fire, cover and simmer for about ten minutes until sago has no white heart, and then wash the cooked sago with cold boiled water.
2. Boil a little boiling water, just a little, add taro, sweet corn and red dates to cook, then add raisins and rock sugar.
3. Cook until the rock sugar is completely dissolved, then add sago coconut milk and stir well.