Big taro for sweet soup (small taro is sticky and better for salty soups with meats and vegetables)
Chop into small pieces
Boil sago, turn off heat and let it steam when done
Boil yu tou until ready, powdery texture but still like small chunks
Add sago to yu tou when done
Optional, da sui or boil until very powdery
Then add coconut and milk and sugar