You can simply make fairy-level drinks at school.

Practice: 500 ml of jasmine tea+25 g of white bean jelly, boil for 30 seconds, turn off the fire, freeze and solidify the tea leaves, cut them into small pieces, pour sago into water, boil for 15 minutes, leave a little white core, turn off the fire and stew until transparent, pour into a bowl, freeze and cut the tea leaves, pour into the bowl, add coconut juice and mix well, and Q-bomb is smooth.

Taro, coconut milk and sago?

Practice: Boil sago in boiling water for 20 minutes, then stew for 20 minutes, then take it out and wash it, cook it in another pot, add taro balls for 3 minutes after floating, then take it out and soak it in ice water to make it more Q-elastic. Add a spoonful of condensed milk to coconut milk and milk 1.5: 1 and stir well. Add taro to the bowl.

Rice cake brown sugar sago dew

Practice: ginger slices/brown sugar/red dates, add water, add sago after boiling, cook 15 minutes and stew for 20 minutes. You can add some medlar and fry some rice cakes.

Pumpkin, coconut milk and sago?

Practice: prepare steamed pumpkin and glutinous rice flour, knead them into smooth dough, then knead them into small balls, cook them for later use, boil sago with water for 20 minutes, and simmer on low heat 15 minutes.

Purple sweet potato sago

Practice: After the water is boiled, pour sago, cook until the middle is white, turn off the fire, cover and stew until the transparent white spots disappear, remove the cold water for later use, peel the purple potato and taro and cut into pieces, add water to cook, pour off the water, add rock sugar and milk to cook for a while, and finally add sago and stir evenly.