2. Put water in a small pot to boil, when the water bubbles, the gas turn down the heat, put the sago to cook for 10 minutes, the process of cooking, often use chopsticks to stir a little, to prevent the sago stick to the bottom of the pot paste.

3. Taro is best purchased with a purple root of the powdered taro, buy the boss to consult the boss, you can also ask the boss to cut the taro to see, there is a line inside a purple root is to buy.

4. Put the taro under the faucet and wash it, use a peeler to peel it, and use a knife to scrape it clean where it can't be peeled, and pay attention not to hurt your hands.

5. peeled taro again under the tap to wash, drain, put on the board cut into small pieces, electric pressure cooker in the right amount of water, into the steaming rack, taro pieces on the top of the steaming rack, turn on the power, press the bean key, wait 30 minutes.

6. Steam the taro chopped into the material machine into a grain-free taro puree paste, the general winnowing about 3 minutes can be.

7. Pour the taro puree into a small pot and mix with the sago, put the rock sugar into the pot and boil for 3 minutes.

8. When the soup bubbles again, with water, the glutinous rice flour into a slurry poured into the pot, stirring well with chopsticks, continue to cook for 2 minutes can turn off the fire, put to warm to eat, a bowl of delicious taro puree sago dew is ready, thick, smooth, slightly sweet, the flavor is very good.