Sago is a starch, like dumpling skin, if soaked in hot water, it will absorb water and curdle together. \x0d\\\\\x0d\\cooled sago does not coagulate method: \x0d\1, cook a pot of boiling water, pour sago to boil and turn off the heat, simmer for 20 minutes and then boiled again until the sago does not have that kind of white pinched and turned into a grain of transparent look can be. \x0d\2, cooked directly into the cool water preferably ice water, you can keep the sago popping and can avoid sticking into a ball. \x0d\\\\\x0d\\ Note: The process of cooking should be constantly stirring, the beginning of some cloudy, slowly stirring to understand, you will find that the sago becomes transparent. When there is still a small white spot in the heart of the sago, turn off the fire and be sure to pass cool water immediately.