1, prepare a pot of boiling water, and then put the sago rice to heat for 5 minutes, during which time to use chopsticks to keep stirring. 5 minutes off the heat.

2. After simmering for about 15-20 minutes, you will see the transparent part of the sago begin to change, leaving a small white spot in the center.

3, a leaky spoon to fish out the saguaro rice with cool boiled water rinse a few times to spare, and pour off the thick liquid in the pot, re-fill the pot with water to boil again.

4, the water boiled into the already translucent saguaro, heating for 10 minutes, during which time constantly stirred with chopsticks.

5, 10 minutes later, Shagumi has basically rendered translucent, so you can.