Half of taro (about 500g)
Sago 100 grams
White sugar 100 grams
Peel and wash taro, cut into cubes and set aside.
Related content learned from experience
Cook taro: the most difficult, but also the most critical, with an iron pot to dry the pot body, then put sugar fried yellow, each kilogram of taro put 100-150 grams of sugar, this process to control the heat, sugar will be capacity, will stick to the shovel.
Then fry the taro together, stir well, and bring some boiling water to a boil. If the water is dry, add some water and cook for a while before boiling the taro. When the water dries, the pot is ready.
Cooked sago and taro on a plate.
When eating, take a bowl to decorate taro, add some sago, wash some sugar water, and become a bowl of taro sago dew. Coconut water, milk, honey, etc. can be added according to personal preference.