Exercise:

There are different views on the practice of this Dongdong. 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 in the second way.

1. Boil the water in the pot, turn down the heat, and put the washed sago (I washed it once) into the pot to cook. Stir constantly during cooking. It's a little cloudy at first. Keep stirring. Slowly, slowly, I found that Simi became transparent. Turn off the fire when there is still a small white spot in Simi's heart.

2. Boil the cooked sago in cold water. Simi at this time is like a little pearl, very beautiful.

3. Add water to the pot, bring it to a boil, turn off the heat, pour a small bag of coconut powder, add a few crystal sugar, two spoonfuls of sugar, and pour a bag of fresh milk to continue cooking. Time is your own.

4. Pour the boiled coconut milk into sago, let it cool, and you can add watermelon. Chill in the refrigerator.