How to make taro, chestnut and sago

During the holidays, I believe everyone will go back to visit their elderly parents. This is a sign of care and filial piety. There are many ways to honor your parents, the best one is to accompany them quietly and cook something delicious for them yourself. Next, let me take you to learn about taro chestnut sago

1.1 How to cook chewy tapioca pearls? The secret is patience, patience, and more patience. Add cold water from time to time while cooking, and keep simmering on medium or low heat. Now start with me. . . In another small pot, boil clean water (the water should be wide), pour the tapioca pearls directly into it (remember: do not wash or soak them), simmer on low heat for about 2-3 hours (add cold water from time to time during this period), and keep the water for cooking the tapioca pearls not thick (the key), and cook until there are no white spots in the middle, then remove from the pot and soak in cold water for later use.

2.2 Refrigerate the coconut juice for later use. Peel the taro, cut it into small pieces, and put the shelled and peeled chestnuts into the pressure cooker together. Add rock sugar (a little more, as it needs to be cooked until it is slightly sweet). Add water to just cover the taro and chestnuts. Cover the lid and cook on medium heat for 20 minutes. During this time, shake the pot to prevent the bottom from getting sticky. Then cool it for later use.

3. Now take a small bowl or cup, first scoop a spoonful of the chestnut and taro puree that has been cooked under high pressure, then scoop a spoonful of cooked tapioca pearls, and pour in the chilled coconut juice.

4. A bowl of fragrant and smooth taro, chestnut and sago is ready.

After reading the detailed method of making taro, chestnut and sago, do you have a clear idea of ​​how to make it? Then, please use your amateur practice to start actual combat. I believe that with your intelligence and talent, it won’t take you long to prepare this delicious dish.