You can simply make fairy-level drinks at school.

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

Taro, coconut milk and sago?

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

Rice cake brown sugar sago dew

Practice: ginger slices/brown sugar/red dates, add water, add sago after boiling, cook for 15 minutes and stew for 20 minutes. You can add some medlar and stir-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 balls and cook them for later use. Boil sago with water for 20 minutes, and simmer 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, take out cold water for later use, peel the purple potato and taro, cut into pieces, add water to cook, pour out the water, add rock sugar and milk to cook for a while, and finally add sago and stir evenly.