How to make taro sago

Do you always eat instant noodles whenever you are alone at home? Don’t you feel like you’re mistreating yourself with this kind of food? Life is short, so make sure you treat yourself well every day. So, please learn how to make taro sago dew with me now.

1. After peeling the taro, put it into the rice cooker and cook it. Since there is no steamer, this is the only way.

2. Taro is easier to cook, so take it out and cut it into pieces when it is soft.

3. Use our newly purchased hand-cranked, environmentally friendly, energy-saving juicer to grind the taro into taro paste, and save some of the taro for later use. The cooked taro is sticky and very delicious. The juice feels a bit like lotus root starch and is translucent.

4. Finished product picture. Environmentally friendly juicers are not easy to control.

5. To cook the tapioca pearls, wait until the water boils before cooking. I cooked it for about an hour, but there were still a lot of white spots. Finally, I gave up, turned off the power, and simmered it! As a result, it became completely transparent in about ten minutes. This is a good idea!

6. Rinse the cooked tapioca pearls in cold water. This will probably make them softer and chewier.

7. Continue to boil the taro paste in cold water, add rock sugar and, depending on personal taste, pour in the tapioca pearls after the water boils.

8. After pouring in the tapioca pearls, wait a moment and pour in the Wangzai milk. People who don’t have cows, milk, or coconut milk are really pitiful. I asked my classmates for a small bottle of Wangzai milk. It tastes pretty good!

9. Take out and take pictures! It would be even more beautiful if there was a glass bowl.

10. Report: Feel good about yourself!

Well, after reading the editor’s introduction, I think housewives should quickly throw away the taro sago in your hands, and learn how to make this nutritious, healthy and delicious dish that the editor will introduce to you today. Come on and make it.