2.

Boil the water in the pot, the more the better.

3.

Add sago and stir constantly to prevent the pan from sticking.

4.

After boiling, turn to low heat and cook slowly until there is a small white spot in the center of sago. Turn off the fire and cover and stew for 10 minute.

5.

Until sago is basically transparent.

6.

Remove clear water, wash away mucus and drain water.

7.

Put sago in a container, pour in milk and sugar, stir well, and put it in the refrigerator 1 hour. It's ok to cook now, but it tastes better after refrigeration.

8.

You can eat sago when you put it in a glass.