Bring the water to a boil over high heat before pouring in the sago, and stir to prevent the sago from sticking to the bottom of the pot. Continue to cook on medium heat for 10 minutes.

Prepare another pot, pour in water and butterfly pea flowers, and cook on high heat until the blue color comes out, then pick up the flowers.

After the sago is boiled for 10 minutes, turn off the heat, and take about 4 scoops of the half-cooked sago into the blue water. Bring to a boil, turn off the heat, add pandan leaves and close the lid sit for 15 minutes.

White sago also adds pandan leaves and close the lid sit for 15 minutes.

After 15 minutes, pour the cooked sago into a strainer and rinse with filtered water to wash and cool down. Finally, rinse with drinking water.

Put the white sago into the container first, then put the blue sago, and put it in the refrigerator to chill.

Add a pinch of salt to the coconut milk, bring to a boil, and let it cool for later use

Pour palm sugar into water, add pandan leaves, cook until melted, and set aside to cool.

After the sago is refrigerated, take it out and drizzle it with coconut milk and palm sugar. Enjoy.