While waiting for the taro, make sago dew. Cooking sago dew requires a lot of water. The water should be at least 15 times that of sago rice. Today, I will make 100g of sago rice, so put 1500cc of water in the pot. When it boils, add the sago rice and stir every five minutes to prevent the sago rice from sticking to the bottom of the pot.

Cook until the sago is transparent on the outside with a little rice core inside, turn off the heat, cover the pot and simmer for 30 minutes, until it becomes completely transparent

The cooked sago is ready Put the rice in ice cubes and water to cool down so that it tastes delicious.

Take half of the steamed taro, add coconut milk, water and rock sugar and bring to a boil over low heat. Remember the cooking process Stir while avoiding burning

After boiling, add the other half of the taro cubes and the sweet taro soup is completed

Isn’t it super simple~

Cook sago with clear grains