How to make taro pumpkin sago

If you want to capture a man's heart, you must first capture his stomach. The same is true for men. So, for the sake of your beloved, should you learn to cook some decent food? The answer must be yes. So, now I will introduce the method of making taro pumpkin sago.

1.1 Cook for about ten minutes (simmer it for a while to save time), add a little salt to enhance the taste, you can mash it in the pot, but in order to make it taste smoother, I use a sieve to rub it into puree.

2.2 Peel the taro pumpkin and cut it into thin slices. Add appropriate amount of water (not too much, just enough to cover the pumpkin)

3.1 Put tapioca pearls in boiling water, boil for five minutes, simmer for five minutes, scoop up ice water through a sieve, rinse the paste, soak in ice water (if you choose large tapioca pearls, there will be white spots in the middle, so repeat the cooking), and see if each grain is chewy.

4.2 Add appropriate amount of water to the pot, I added about 400ml. If you like it thicker, you can put less. Add rock sugar (the pumpkin is sweet in itself, and we will add milk later, so the sugar can be increased or decreased according to personal taste). After the water boils, add the melon puree into the sugar water in batches. (Does it feel too thin?) Don’t worry, it will become a little thicker when it boils again.

5.1

6.2-

7.1 I made many attempts

8.2 Put the tapioca pearls in a bowl, pour pumpkin syrup on it, add appropriate amount of condensed milk (you can also add coconut milk, as long as you have it ready). It looks like this when it is done. It tastes better when refrigerated.

9. Fruit

Today’s introduction ends here. I wonder if you have learned how to make taro, pumpkin and sago? So as long as you follow the editor's steps, you will definitely succeed. Come on!