1. Take a pot, boil the water first, and then add the sago. Many tutorials on the Internet say that you need to wash the sago with water. In fact, it is not necessary. Besides, the sago will dissolve quickly when soaked in water. After all, it is made of powder.

Cover the pot and cook for about 15 minutes, then turn off the heat and simmer for 15-20 minutes. The sago will become transparent. Of course, you will find that the sago in the pot is sticky at this time, which may affect the taste. Therefore, to make the sago grains distinct, you can directly add water several times to filter out the sticky soup.

When filtering, I use a stainless steel pot with a small hole for steaming things, hehe, it is very easy to use, and not a single sago can be leaked out. If you don't have tools, it's best to wait for the sago to settle before carefully draining the water. After washing the sago, set it aside.

2. While cooking the sago, take another pot and put the red beans in and cook. It is best to soak red beans carefully for several hours before cooking, otherwise it will be difficult to cook them thoroughly. After the red beans are boiled, if there is still a lot of water, it is recommended to remove some and leave only the red beans.

3. Pour the sago in, cook for a while, then pour 2 bottles of coconut juice in, cook for a while and it’s OK. The coconut water seems to be getting lighter and lighter now, just like water. Maybe coconut flour would be better? I haven't used it, I heard about it.

The color of the cooked product is a bit pinkish-purple because some of the red beans have been cooked into sand. The color is very similar to taro, so it should be good to cook taro.