Coconut tacos, Simillo

1

When the tarhead goes to the skin, it cuts into small squares; Simi washes it with water, so don't rub it in the pot

2

Put the taro down and cook it for five minutes

3

And then he pours into Simi and cooks for 10 minutes

4

And put it in ice cream

5

And pour into the coconut

6

When it's boiled, shut the fire for an hour

*Don't cut the taro into huge chunks; small cubes are easier to eat and cook through. But don't cut them too small either, or they'll turn into mush (I'm such a perfectionist).* *Just place the sago in a sieve and rinse it with water. Don't rub it too hard, or it will break apart into powder.* *Rock sugar is better than white sugar; the sweetness and texture are more authentic.* *If you don't have coconut milk, the canned coconut juice from the supermarket works too. I've cooked with it, and it tastes fine.* *Sorry, I can't give you specific measurements for the ingredients above; just go by your own feel.* *The only thing to watch out for is not to add too much sago. Like rice, just a small handful is enough to make a pot of porridge ^^*