Mango, Purple Sweet Potato, Dried Sago Coffee Dew

Overview

Usually everyone uses coconut milk to make sago. This time I changed the taste and used coffee to make sago. It tastes just as good. . .

First is a large collection of materials
Soak the sago about 3 hours in advance so that it can be cooked thoroughly
Soak the sago about 3 hours in advance so that it can be cooked thoroughly, and put the cold boiled water into the refrigerator in advance for later use.
Dice the dried purple sweet potato and set aside
Brew the coffee, put in the purple sweet potato and set it aside to cool.
Put the sago that has been soaked in advance into the pot and cook. After boiling, use low heat. Stir in time to prevent sticking to the pot. When the sago is only a small dot in the middle, turn off the heat and simmer for about ten minutes. The sago will become completely transparent.
Take out the completely transparent sago and put it into the ice water prepared in advance.
While the sago is soaked in cold water, dice the mango and set aside
Mix all the ingredients before and put it in the refrigerator for 30 minutes to 1 hour. This will make it taste better. You can eat it immediately if not refrigerated.
Results
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