Sago:

Boiling a pot of water after a whole small package poured into the open small fire, be sure to use a spoon to keep stirring, otherwise it is easy to dip the bottom of the burnt, almost 15-20 minutes of cooking, you will find that the sago from the white into translucent, flick a bite, then you will find that it actually cooked, but the color is not beautiful, but it's not a good idea to use the same color. But the color is not beautiful. Now turn off the heat, cover the pot with a lid and bake for about 10 minutes, open the lid, the sago is completely transparent, add sugar and milk with coconut milk to taste.

Now a little bit too slow for this method, and the finished product is not good, change to do sago cake with the rise method. First boil a pot of boiling water, raw sago in a large bowl, rushed into the hot water, immediately covered and simmered for about 15 minutes, the day is cold can be placed in the microwave, to prevent the boiling water is not yet initiated sago on the cold.

Then open the lid, this time the sago has basically 6, 7 mature, but there will be sticky phenomenon, and even connected into a ball. But this is normal, the next process will be rinsed, the stewed sago pieces thrown into a large pot, a small open tap water, rinse, rinse, rinse, rinse off the mucus, the sago into a piece of ground, and then boil a small pot of water, under the sago on the two rolls will be cooked. This looks like a lot of processes, but the operator is more relaxed, and the finished product color is better, basically impossible to burn or sticky bottom.