Prepare the ingredients

Cook sago in a pot with water, pour out the cooked baby sago and dip it in ice water. Drain after ten minutes (see TIPS for details on how to cook sago)

The drained sago is mixed well with sugar cinnamon and sugar

Spread the sago into the bottom of a square container, about 1cm thick, and put it in the refrigerator

Three slices and a slice of giardiniera soaked in cold water and put them in the refrigerator respectively (you can prepare them ahead of time), and when softened take them out and carefully drip the excess water off them, first use the three slices to melt into a liquid in a separate bowl. Warm water melted into liquid spare

Coconut milk and milk and sugar into a pot and heat until the sugar melted, turn off the heat, the water temperature down to about 40-50 degrees, add the melted ghirardine liquid stir

Coconut milk cooled a little later slowly poured into a container, sago layer of the top, try not to produce bubbles, such as bubbles can be dialed to the side of the bowl. Then put in the refrigerator for about 5 hours

If the dried cinnamon calyx and brown flowers are more, you can pick a little bit, pick out the golden yellow flowers of better quality

5 hours later you can do cinnamon syrup, 100ml of water to add sugar, boil and add sugar cinnamon and dried cinnamon, and wait for the temperature to cool down to 40-50 degrees Celsius, the process of cooling down just to melt the rest of the one piece of giletto, mixing The liquid jelliedine and the cinnamon syrup

The cinnamon syrup is cooled and poured into a container with the top layer of coconut jelly, again ruffle the air bubbles to the edge of the container. Place in the fridge for about 3 hours

Remove and run a toothpick or silicone knife around the edge, carefully remove and cut into pieces, sprinkle with a little bit of dried cinnamon to garnish, and drizzle with a little bit of honey for a more crystalline finish