Coconut milk, sago, fine sugar and fish gelatin.
1. Boil sago with clear water, then turn off the fire and cover it for 15 minutes. Rince the sago with cold water twice and pour sago into the ice water for about 15 minutes.
2. Add 175ML coconut milk and 30g fine sugar to the small pot and stir with ultra-slow fire until melted. Add 2 pieces of fish gelatin that have been soaked in ice water and mix well to make the coconut juice.
3. Spread the sago after chilling thickly at the bottom of the long mold, pour some of the coconut juice over the sago, cover with plastic wrap and put it in the refrigerator for 15 minutes, then pour the rest of the coconut juice to the top, then cover with plastic wrap and put it in the refrigerator for 1 hour to complete.