Secondly, you need to have coconut milk, and if you don't have it, condensed milk is fine. For example, Nestle's condensed milk is good~

The most important thing is of course the sago. It's sold in supermarkets. Packets of it, round little white beads, like pearls.

Practice:

1 Cut taro into small pieces, the size of a square of sugar on the line (too large difficult to cook through). Slice it first, then cut it into small pieces. If the taro is large, only half can be used. If you have a pot at home, you can first heat the pot, put in the oil and a small piece of ginger, and then pour into the taro pieces, stir fry a few times, fragrant and then turn off the heat. I originally thought it was strange to put oil and ginger to cook sugar water. But mom said that the taro sago soup will be more fragrant. As for the ginger, it seems to have the effect of dispelling wind. This step can be done or not, but it has been proved that by doing this step more, the cooked sago dew is really delicious. And, put ginger and oil, is not to make the sugar water become greasy ~

2 with a bowl of a small bowl of sago (note that can not be too much, because sago will be cooked out of the swelling, become a lot of. And, usually taro sago dew is more taro). Some people soak the sago first, but my mom says that's a no-no - the sago will fall apart once it's soaked. Make a small pot of boiling water, and while it's boiling, pour in the sago. Stir it constantly as it cooks. It doesn't matter if the sago is a little cloudy at first. Keep stirring until all the little white spots in the center of the sago slowly become transparent (at that time the whole whole sago becomes round and transparent), turn off the heat, cover with a lid and bake for a while.

3 over the cold river (the so-called over the cold river, is over a cold water, let too sticky sago become dry a little bit). My mom's practice is to prepare a dish with small holes permeable "sieve", the sago along with the water poured in, the water will flow away, and then rinse with cold water a few times. After this process, the sago becomes crystal clear and full of flavor. That sago is already cooked

4 then boil water, put taro, change the fire into a small fire, until the taro becomes soft, put in the sago, the right amount of sugar (can be yellow sugar, icing sugar, white sugar, but not too much, because coconut milk or condensed milk is sweet). Straightaway when the taro and sago are melted together, put in the coconut milk or condensed milk. Turn off the heat.