Ingredients: sago dew, coconut powder (coconut juice is also acceptable), sugar.

Exercise:

1. The ratio of sago to water is about 20 g: 500 g. Put a proper amount of sago into water, boil it on fire, then turn off the fire and let it stand for 20min.

2. Then drain the excess water and put the sago in the refrigerator.

3. Add sugar to the coconut powder, rinse it with boiling water, then put it in a container and put it in the refrigerator for refrigeration. When eating, scoop a proper amount of sago dew and pour in frozen coconut milk for blending.

4. Dig several pitaya balls with a ball digger and put them together.

Mango cassava pudding

Ingredients: mango, sago, milk

Exercise:

1. Wash mango, close to mango core, and cross.

2. Press the middle of the peel with your fingers to remove the pulp.

3. Soak sago in clear water 1 hour, add appropriate amount of clear water to the pot to boil, add sago to cook until transparent, and turn off the heat. Rinse with clear water and soak in cold water to avoid sticking together.

4. Pour the milk into the pot, and then add sago to boil.

Banana sago

Ingredients: sago 70g, banana 1 root, proper amount of honey.

Exercise:

1. Boil water in a pot, and the water will be boiled into sago.

2. When the sago is still white in the middle, close the lid and stew for a few minutes.

3. Then continue to cook and simmer for a few minutes until the white spots are gone.

4. Boil sago and soak in cold water.

5. Next, peel the banana and dig it into a circle.

6. Put sago and bananas in a bowl and add milk. 7. Finally, add honey.