Practice: 1, sago washed, it is recommended not to soak. At present, the quality of sago varies, and some sago melts after soaking.
2. Boil half a pot of water, put sago into boiling water and stir frequently to avoid sago sticking to the pot.
3. Cook for 10 minutes, and then you will find that the water is sticky and sago sticks together. It doesn't matter. Take out sago, pour it into cold water to cool, then take it out with a sieve and drain it.
4. Boil half a pot of water, pour in sago and cook until the white core in the middle of sago basically disappears (my suggestion is not to cook it completely transparent in the pot, otherwise sago will not be Q), become crystal clear, turn off the fire, scoop cold water for the second time, drain it and put it in a bowl.
5. Pour coconut juice into sago, add cut fruits of various colors, pay attention to color matching, and add a little sugar or condensed milk according to taste (personally, condensed milk is more fragrant). Delicious and beautiful sago is OK!
You can put heated coconut milk in winter and ice it in summer. Put fruit in sago after heating or cold storage, which tastes bad.