Sago Soup with Taro and Coconut Milk

Ingredients:

Taro 900g Coconut Milk 1 1/2 cup

Sago 225g Evaporated Milk 1/2 cup

Rock Sugar 270g

Method:

1. Peel off the skin of taro and cut it into small cubes for later use.

2. Soak the sago for 30 mins. Place the sago into a suitable amount of boiling water and cook for about 2 mins or until it turns half-transparent. Turn off the heat and cover the lid for 5 mins. Then rinse the sago a little a time under tap to avoid it sticking together.

3. Add taro into boiling water (around 12 1/2 cup), and cook until it is done.

4. Add in the sago (rinse again) and rock sugar, bring them to boil. Then add in the coconut milk and evaporated milk. Serve either hot or cold.

Method:

1. Stirring the sago when cooking.

2. Do not cooking the sago too long. As the sago itself is very sticky, rinse one more time before adding into the taro soup for better result.

3. You can use mango instead of taro by reducing certain amount of rock sugar.

Ingredients:
Taro	900g	Coconut Milk	1 1/2 cup
Sago	225g	Evaporated Milk	1/2 cup
Rock Sugar	270g

Method:
1.	Peel off the skin of taro and cut it into small cubes for later use.
2.	Soak the sago for 30 mins. Place the sago into a suitable amount of boiling water and cook for about 2 mins or until it turns half-transparent. Turn off the heat and cover the lid for 5 mins. Then rinse the sago a little a time under tap to avoid it sticking together.
3.	Add taro into boiling water (around 12 1/2 cup), and cook until it is done.
4.	Add in the sago (rinse again) and rock sugar, bring them to boil. Then add in the coconut milk and evaporated milk. Serve either hot or cold.

Method:
1.	Stirring the sago when cooking.
2.	Do not cooking the sago too long. As the sago itself is very sticky, rinse one more time before adding into the taro soup for better result.
3.	You can use mango instead of taro by reducing certain amount of rock sugar.