Introduction: The most traditional is the starch extracted from the pith part of the coconut tree in the West Valley, made by hand processing, in Guangdong and other coastal areas, also called Shagumi, Sha arc rice. West Valley rice is produced in the area of the South China Sea Islands, is to take the pith part of the palm plant Salix, with ordinary starch-making method, after crushing, sieving pulp filtration, repeated rinsing, precipitation, drying and other processes to produce starch. Starch sun to half-dry, shaking into fine grains, and then sun-drying, that is, for the West Valley rice, the quality of pure white color of the name of the real pearl West Valley, white smooth and glutinous, nutrition is quite rich.

These dry, starchy grains are made from Me-troxylousagu, a coconut produced in the Far East. Me-troxylousagu is added to milk pudding as a food for the sick, and can also be used as a cooking ingredient, especially in Nordic cuisine, such as the Danish Me-troxylousagu soup.

How to make sago More how to make sago

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Effects and functions of sago

Healthy spleen

, replenish the lungs

, phlegm sago has the spleen, replenish the lungs, the phlegm of the efficacy of the treatment of the spleen and stomach weakness and dyspepsia; sago has the function of making the skin to restore the natural moisturizing function, so sago soup is very popular, especially women's favorite.

How to choose sago

Sago, also known as sago rice, is a specialty of Indonesia, sago is either processed from tapioca, wheat starch, bract flour, or made from starch extracted from palm plants, is a processed rice, shaped like a pearl. There are three kinds of rice: small sago, medium sago and large sago, which are often used to make congee, soup and snacks. The main ingredient of sago is starch, which has the effect of warming the middle of the body and strengthening the spleen, curing weakness of the spleen and stomach, and indigestion. Sago also has the function of restoring the skin's natural moisturizing properties. Therefore, sago soup is very popular among people, especially women.

The edible starch is made from carbohydrates stored in the trunks of several types of palm trees. The main ingredients are Metroxylonrumphii and M. sagu, two types of sago palms native to the Indonesian archipelago. The sago palm grows in low-lying swamps and is usually 9 meters tall with a thick stem. 15 years after maturity a flower spike grows and the stem pith is filled with starch. When the fruit forms and ripens, it absorbs the starch and is a hollow stem. The tree dies after fruit ripening. Cultivated sago palm in the flower spike appeared is cut and split, take out the starch-containing pith ground into powder, add water in the filter above the kneading filter to remove the woody fibers, washing several times that is, sago flour, locally consumed. Outbound sago is mixed with water to make a paste, while later rubbed through the sieve, made of granules, according to the size of the granules are divided into pearl sago or projectile sago.

Tips for making sago

01. (For ready-to-cook and ready-to-eat):

In the first step, water equivalent to 4-5 times the amount of sago is put in and cooked to boiling point.

The second step is to pour the sago into the boiling water, keep stirring to the sago, and cook for about 10-15 minutes until you notice that the sago has become transparent or the inner layer of the sago grains does not have any milky white dots, then it indicates that the sago has been cooked.

The third step is to add more water if necessary during the cooking process, or to stop the cooking and close the lid for a few minutes before it is cooked through.

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

02) (Suitable for cooking until ready to use):

In the first step, put water equal to 4-5 times the amount of sago and cook until boiling point.

Step 2, then pour the sago into the boiling water, stirring the sago constantly for about 2 minutes.

Step 3, turn off the heat, pour off the boiling water, keep the uncooked sago and add cold or room temperature water and stir a few times, then pour off the water (remember to move away from the stove to do this step)

Step 4, and finally refill the sago 2-3 times the amount of room temperature water to boil, and then pour in the uncooked sago just now, and then cook it for about 15 minutes until the sago becomes transparent or the sago grains do not have any milky white dots inside, which is an indication of the sago grains. Cook for about 15 minutes until the sago becomes transparent or there are no milky white dots on the inside of the sago grains, then the sago is cooked. The rice must be stirred constantly during this process.

Step 5: Reserve a little of the water in an airtight container with the sago, pour off the excess boiling water, and store in a frosty container (not in an ice box) for longer storage if available.

Note: Sago cooked this way can be set aside for a couple of hours, but leave it too long.