Sago is man-made.

Sago is a synthetic processed rice, the most traditional sago is made from the starch extracted from the trunk and body (stem) of the Xigu Coconut Tree of the Palm family, a traditional delicacy of the Pacific Islands.

When the mission of the Xigu coconut tree to bear fruit is completed, the local people will take down the trunk of the Xigu coconut tree, the center of the wood grinding, washing, filtering, obtaining the starch inside, rolling in water to form granules, which is the sago we see. However, most of the domestic sago is processed using tapioca, wheat starch, and bulgur flour to form a kind of starch granule.

In the Pacific Southwest, sago is a staple food, and its coarse flour is used to make soups, pastries, and puddings; around the world, it is eaten primarily as a pudding or sauce thickener. It is used as a stiffener in the textile industry.

The right way to cook sago

1, first add water to the pot and bring it to a boil over high heat, then add sago to it and start cooking. Sago is a starchy food, easy to paste the pot, so do not add too much sago at a time, it is best to add slowly in batches, when adding, but also constantly stirring, which can stop the sago into lumps or burnt.

2, the pot of water again after boiling, turn into a small fire to continue to cook, during the stirring action do not stop, see the water is less, to continue to add cold water, each time do not add too much. In this process, the sago will slowly become transparent, until it becomes completely transparent, soft and smooth sago is cooked, looks full of particles, crystal clear.