Practice: 1. Wash sago twice with clean water; 2. Add a proper amount of water to the milk pot to boil, put sago into the boiling water and stir with a spoon while cooking, otherwise sago will stick to the bottom of the pot; 3. After the sago is boiled until it is translucent, separate the sago from the hot water with a filter screen; 4. Cook another pot of boiling water, and put the freshly cooked sago into the boiling water until it is translucent and separated from water; 5. Cook until there is only a little white spot in the middle of sago, filter the boiling water with a colander and soak it in cold water for later use; 6. Heat a small can of milk (without boiling), add a little coconut milk and sugar, and pour sago after cold water; 7. After cooling, put it in the refrigerator and carry it with you. You can eat it with some fruits you like. I put watermelon in it.

Tip: 1. Milk doesn't need to be boiled. After boiling, the calcium in milk forms more insoluble calcium salts, which are difficult to absorb and affect the nutritional components. 2. Add a little coconut milk to the milk, the taste is not as greasy as sago cakes made of pure coconut milk, and a little coconut fragrance can be infiltrated. You can't let go.