Do it in three steps, boiling sugar water: put sugar after boiling water. Not too sweet, not too light.
Second: Boil sago: Put proper amount of water. After boiling, add sago in a proper proportion. When it is almost ripe, there is less white in the middle. Take it out and let the river cool. Ok.
Third: Cooking taro: The hardest thing is to buy taro. If you want to buy powdered taro, well, you need very experienced people to buy it.
If you cut taro very hard, oh, this taro must be pink.
First, cut taro into square particles, and the estimated size is about1.5x1.5cm. ..
Second: dry the pan with an iron pan, then add sugar and fry until yellow, and put about 2.3 liang of sugar per catty of taro. This process should be well controlled, and the sugar will stick to the shovel. Then stir-fry the taro together. Put some boiling water after frying. If the water is dry and the taro is not ripe, add some water and cook for a while. When the water boils, you can cook.
More attempts are needed to succeed. I've heard that taro is cooked in the microwave before cooking. I don't know if it's ok. I haven't tried.
When eating, decorate the taro with a bowl, add some sago, and pour some sugar water to make a bowl of iced taro sago dew.