Strictly speaking, there is no difference between big sago and small sago, they are both processed with tapioca, wheat starch, and bract flour as a food ingredient. However, because of the difference in volume, the taste and practice are different.

Sago is what we often refer to as sago rice, which is generally categorized into two types: large and small, but also into large, medium and small. Mainly according to the volume division, large sago taste is more powerful, many people will be used to make desserts. While the small sago taste is a little worse, mainly to cook porridge or make sago dew. The practice of large sago is relatively complex, you need to cook it in advance, while small sago can be eliminated in advance of the cooking step, the practice is simple.

Large sago volume is relatively large, belonging to the white transparent ball, and soybean about the same size. If you don't look closely, you will think it looks like a pearl. When cooked, it has a firm, strong texture and an unbreakable appearance.

Appearance and texture: Big Sago is the largest sago in size, with a crystal clear appearance, like a small pearl. The overall size is about the same as a soybean, and it is relatively soft and flexible when pinched in the hand.

Role and Usage: Large sago is often used for desserts due to its own texture. Before using it, it needs to be boiled in hot water for a while, and then fished out into cool water and set aside. After boiling the sago, the surface of the starch paste, the taste will be better. Of course, there are people who will grind the big sago into powder and make pastry directly.

Small sago is the smallest volume of West Valley rice, relatively poor taste, often used to make soup, dew a kind of food, we often say sago dew is used in small sago.

Volume and taste: small sago gets its name from its own volume, the round pearl-shaped grain, and rice is almost the same. The only difference is that rice is usually oval shaped, while Kosai rice is rounded. The taste is generally poor and cannot be used for desserts.

Role and Usage: The most common use for baby sago is to make lu, which can be cooked directly in a pot due to its smaller size. However, sago is easy to stick to the bottom of the paste, be sure to keep stirring.

Sago dew practice is simple, ready to prepare materials in addition to sago and sugar, depending on what they like. You can prepare some fruit, or you can just use coconut milk or coconut milk.

The first thing is to cook the sago, bring the water to a boil and then directly into the small sago, keep stirring while cooking to avoid sticking to the pot. When the sago is cooked to a translucent consistency, it's done. For the sake of texture, consider passing it through cool water twice. Then it's time to cook the coconut milk or milk with a little sugar for a few minutes. Lastly, combine the coconut milk with the sago, chill in the fridge, and add the fruit when you want to eat it. Like mango, dragon fruit, banana, are all good choices.