Coconut milk taro sago (cake)

Overview

How to cook Coconut milk taro sago (cake) at home

Weigh the sago (and orchid seeds) and prepare 5 times the weight of water to dissolve the coconut powder
Cut the taro into small cubes and boil in coconut milk with rock sugar
Pour in the sago and orchid seeds, stir evenly; stir evenly again after boiling, and use the residual heat to simmer the sago thoroughly
What comes out is coconut milk, taro and sago
Soak the agar in water and pour it into the coconut milk, taro and sago and bring to a boil
After the agar is completely dissolved, pour it into a container and let it cool
After solidification, it becomes sago cake
Cut into pieces, if it’s summer, eat it cold