Instant pot method:

Cup of Yum
1. Peel and wash a small medium sized taro (around 2 pounds). Then, cut them into small cubes. (Enough for 2 cups around 1 pound 12.2 oz.)
2. Then, put the cut taro (2 cups) from step 1 into the instant pot and add 1 cup of water. Close the lid and vent. Push the manual button and adjust time for 3 minutes at high pressure. Then, natural release pressure. (If you dice the taro very small, I recommend doing it for 2 minutes.) However, you can also use the top stove method to boil it for 10-15 minutes until it's soft. 
3. While cooking taro in the instant pot, use a pot to cook sago. Pour 6 cups of water into the pot, turn on medium fire and wait until water boils, add ½ cup of tapioca. Let it boil or simmer for 10 minutes. After that, cover the lid and turn off the fire. Let it wait for 5-8 minutes.
4. Drain the cooked sago and rinse with cold water.
5. When the taro is done, drain the water.
6. Push the button sauté for 10 minutes. Add 1 can of coconut milk (14 fl oz 400ml), 2 cups of water and ¾ cup of sugar. Wait until it’s boiling or sugar dissolves, then turn off the instant pot. Next, add the cooked tapioca, taro and mix them.
7. It can serve as hot or cold. (If you want to serve it cold. I suggest refrigerating the liquid and taro. But, don’t add the sago in. Cook the sago and add the sago when you are ready to serve it cold. It is because when you put the sago and liquid in the refrigerator overnight. The sago will absorb the liquid and become solid.)

Top stove method:

1. Peel and wash a small medium sized taro (around 2 pounds). Then, cut them into small cubes. (Enough for 2 cups around 1 pound 12.2 oz.)
2. Then, pour 4 cups of water into the pot. Turn on the fire to medium small. When the water is boiling, put the cut taro (2 cups) from step 1 into the pot and boil it for 10-15 minutes or until it's soft. 
3. While cooking taro in the pot, use another pot to cook sago. Pour 6 cups of water into the pot, turn on medium fire and wait until water boils, add ½ cup of tapioca. Let it boil or simmer for 10 minutes. After that, cover the lid and turn off the fire. Let it wait for 5-8 minutes.
4. Drain the cooked sago and rinse with cold water.
5. When the taro is done, drain the water.
6. Pour 1 can of coconut milk (14 fl oz 400ml), 2 cups of water and ¾ cup of sugar into a big pot. Turn on medium small fire, wait until it’s boiling or sugar dissolves, then turn off the fire. Next, add the cooked tapioca, taro and mix them.
7. It can serve as hot or cold. (If you want to serve it cold. I suggest refrigerating the liquid and taro. But, don’t add the sago in. Cook the sago and add the sago when you are ready to serve it cold. It is because when you put the sago and liquid in the refrigerator overnight. The sago will absorb the liquid and become solid.)