How to make sago dew:

1. It is recommended not to soak the sago after it has been soaked in water. The quality of sago is different at present, and some sago will melt away 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 it will be smeared at the bottom. 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 to the sago 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 turn transparent. Take the pot and rinse it with cold water. Repeat the boiling water and cook the sago again. This way the sago won't be mushy when cooked. Don't be obsessed with making the sago transparent in just 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, drain the water, cover and simmer for a few minutes. , it will be completely transparent. My suggestion is not to cook it in the pot until it is completely transparent, otherwise the sago will not be QQ. 6. Pour coconut milk or milk into the pot, add a little sugar according to taste, pour in sago and simmer for a while, then remove from the pot and refrigerate. Coconut milk sago is ready. 7. You can add lychee, watermelon, kiwi and other fruits as needed, pay attention to the color matching, and you will have a delicious and attractive assorted sago.

How to make sago 2:

1. Wash the sago in clean water and set aside. 2. Boil a pot of water and put the sago into the boiling water. (Note: Use a spoon to stir while cooking, otherwise the sago will stick to the bottom of the pot) 3. Cook until the sago is translucent, and then separate the sago from the hot water. 4. Boil another pot of boiling water, and put the sago that has been cooked until translucent and separated by water into the boiling water again. 5. Cook until it is completely transparent and pour out all the boiling water. 6. Boil a small pot of milk and add a little sugar. (Suggestion: Use coconut milk instead of milk. The coconut milk will be more fragrant. If you don’t like coconut milk, milk will also work.) 7. Pour the milk into the sago and cook together. You don’t need to cook it for too long. 8. Put the cooked sago milk in the refrigerator until frozen. 9. What I’m preparing today is lychees (note: you can put your favorite fruit into the frozen sago). Put the peeled lychees into the sago, and it’s finally done.

Method 3:

Coconut milk sago Ingredients: sago, coconut powder, and a bag of fresh milk. Method: There are different opinions on how to make this stuff. Some people say that sago must be soaked for more than half an hour before cooking, while others say that it must not be soaked. I did it the second way. 1. Boil water in a pot, reduce the heat to low, put the sago that has been washed (I only washed it once) into the pot and cook. Stir constantly during the cooking process. If it is a little cloudy at the beginning, ignore it and continue stirring. Slowly, I found that Simi became transparent. When Simi still has a little white spot in her heart, turn off the heat. 2. Pour the cooked sago into cold water. At this time, the sago will look like small pearls, very beautiful. 3. Add water to the pot and bring to a boil, then reduce the heat to low, pour in a small bag of coconut powder, add a few grains of rock sugar, two tablespoons of white sugar, pour in a bag of fresh milk and continue cooking. Take control of your own time. 4. Pour the cooked coconut milk into the sago, let it cool, and then add watermelon. Chill in the refrigerator. Yinju Sago Dew 1. Boil water in a pot, reduce the heat to low, put the washed sago into the pot and cook. Stir constantly while cooking until the sago becomes transparent. When Simi still has a little white spot in her heart, turn off the heat. 2. Pour the cooked sago into cold water. 3. Squeeze the carrot juice, boil it with chrysanthemum flowers and rock sugar. After boiling, put it into a bowl, add sago, and wait until it cools down before drinking. It can also be placed in the refrigerator. Milk Sago Ingredients: 300 ml of milk, 100 grams of sago, 40 grams of sugar. Production method: Soak the sago for 15 minutes, drain the water and set aside. Add sago to an appropriate amount of boiling water, cook until the sago is cooked, add sugar and milk, and bring to a boil.