Sago cooking method:

01)

(Suitable for immediate cooking and eating):

The first step is to put a certain amount of Boil 4-5 times as much water as sago until it reaches boiling point.

The second step is to pour the sago into the boiling water. Stir the sago continuously and cook for about 10-15 minutes until you find that the sago has become transparent or the inner layer of the sago grains is found. The absence of any milky white dots means the sago is cooked.

The third step, if necessary, you can add water during the cooking process, or you can stop the fire and cover it for a few minutes before it is cooked through.

Step 4: Add sugar, coconut milk, mixed fruits and other ingredients, stir, and serve.

02)

(Suitable for use after cooking):

In the first step, boil 4-5 times the amount of sago in water to boiling point.

The second step is to pour the sago into the boiling water and stir the sago continuously for about 2 minutes.

The third step, turn off the heat, pour away the boiling water, keep the uncooked sago, add cold water or room temperature water, stir a few times, and then pour out the water (remember to move away from the stove during this step) In the fourth step, add 2-3 times the normal temperature water equivalent to the sago and bring it to a boil, then pour in the uncooked sago and cook for about 15 minutes until the sago is cooked. The sago is cooked if the rice becomes transparent or if there are no milky white dots inside the sago kernels. The sago must be stirred continuously during this process.

The fifth step is to keep a little water in a sealed container with the sago, and pour away the excess boiling water. If possible, store it in ice (no ice trays) to keep it longer.

Note: The sago cooked in this way can be eaten after being placed for a few hours, but leaving it for too long is too long.