Ingredients
Coconut milk ( 1 can ) | Taro ( 1 ) |
Sago ( 50g ) | Rock sugar ( appropriate amount ) |
Boiling water ( 2 bowls ) |
How to make taro and coconut milk sago
1. Wash and peel the taro into slices and cut into particles.
2. Put the cut taro into the pot and steam it for about 15 minutes.Steam until the taro powder is glutinous and can be easily penetrated with chopsticks.
3. Add appropriate amount of water to the pot and bring to a boil.Add sago and turn to low heat.Cook, stirring a few times to avoid sticking to the pan.Cook the sago until it turns white, then turn off the heat and simmer for about 15 minutes.
4. Pour the stewed sago into cold water, filter, drain and set aside.
5.Put an appropriate amount of water in the pot, add rock sugar and cook until the rock sugar melts, then Add the cooked taro, sago and coconut milk and bring to a boil.
Tips
1.It is best to soak the cooked sago in cold water, which will make the sago taste better.
2.Personally, I prefer Gouda coconut milk, which is thicker and tastes more fragrant and better.
3.Personally, I think rock sugar tastes sweeter.Both white sugar and rock sugar are acceptable.It varies from person to person.
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