First, take out 50 grams of sago, soak it in clear water for 30 minutes and then pick it up.

Find another container and soak the wolfberry and raisins for a while.

Put the bowl filled with soaked sago into the pot and steam for 30 minutes. Sago is transparent, then stew for a while until it is cold.

After sago is cooled, pour it into a plate and refrigerate for 2 hours.

After sago is taken out, add Lycium barbarum and raisins, sprinkle with white sugar or honey, and serve.

Simi, also known as West Gu Mi, is also known as Sha Gu Mi and Shamihu in the coastal areas of Guangdong, China. This kind of rice is made of starch extracted from the pith of Xigu coconut tree and processed by hand. Sago is white, soft and waxy, and very nutritious.