2. Pour the washed sago into boiling water and stir to prevent adhesion. When the water boils again, turn off the fire and simmer for 20 minutes.
3. Add taro blocks and appropriate amount of cold water to the pot, pour in white sugar, and cook until the taro blocks can be easily inserted with chopsticks.
4. Take out the braised sago, rinse it with cold water until it doesn't stick to each other, then add it to the cooked taro soup, and finally add the milk.
1. Wash sago with clean water.
2. Boil a pot of water and put sago in boiling water. Note: stir with a spoon when cooking, or sago will stick to the bottom of the pot.
3. Cook sago until it is translucent, and then separate sago from hot water.
4. Cook another pot of boiling water, and put the freshly cooked sago into the boiling water until it is translucent and separated from water.
5. Cook until it is completely transparent and put all the boiling water in.
6. Boil a small can of milk with a little sugar. (Suggestion: Use coconut milk instead of milk. Coconut juice will smell better. If you don't like coconut juice, milk will do. )
7. Pour the milk into Simiri and cook it together. It won't take long.
8. Put the cooked sago milk in the refrigerator until it freezes.
9. Put the fruit in the sago, and it's finished at last. (Note: You can put your favorite fruit in frozen sago dew),
Ingredients: sago (sold in Al-Hara, called cassava, or sago seeds). But sago seeds are smaller. I use cassava flour)
Method: After the water is boiled, add sago, stir and boil (because sago will stick after heating, so keep stirring), and keep the water boiling. Boil it for about 40-60 minutes, and you will find that the sago becomes soft (some are like rice in a cup of tea), and milk (as much as you can drink) and sugar (as sweet as you want) are added. . . It's over, fragrant sago dew ~ ~ ~