1. It is recommended not to soak sago in water, because the quality of sago is different, and some sago is easier to dissolve after soaking.

2. Boil a pot of water. The amount of water must cover the sago, preferably 2 or 3 times the amount of sago. As for the amount of sago, 2-3 teaspoons is enough for one person.

3. After putting the sago into the boiling water, stir continuously, otherwise the bottom will be smeared. Stir for about 15 minutes and take it out of the pot. At this time, you will find that the water is very thick and the sago is stuck together. It doesn't matter. Add cold water and the sago will fall apart and sink to the bottom. Drain the water.

4. Boil another pot of boiling water, pour in the sago, stir, and cook for about 15 minutes. At this time, most of the sago begins to become transparent. Rinse the pot with cold water and repeat boiling water to cook the sago. . In this way, the sago will not be mushy when cooked. Don't think that the sago can be cooked transparently in one pot.

5. When cooking for the third time, it does not have to be cooked for 15 minutes. When the sago is almost completely transparent and there is still a small part of the white core, you can start the pot and add water. Cover and simmer for a few minutes until everything becomes transparent. It is recommended not to cook it in the pot until it is completely transparent, otherwise the sago will become uncooked.