The correct way to cook milk sago pudding is as follows:

The ingredients are sago, milk and sugar. First of all, put the sago into the water to wash and soak clean, put a pot of water to boil, put the sago into the boiling water, while cooking and stirring with a spoon, cook until the sago translucent, and then the sago and hot water to separate, cook a pot of boiling water, cook until the translucent separated from the water of the sago and then put into the boiling water to cook.

Then cook until all transparent, the boiling water to boil dry, boil a small pot of milk, put a little sugar, and finally pour the milk into the sago with a few minutes to cook.

Sago

Sago is processed from the trunk and body (stems) of the palm tree (Metroxylon sp), and the edible sago starch is made by mechanical processing, soaking, precipitation, and drying, and is most traditionally made from the starch extracted from the pith of the Xigu coconut tree (also known as Sagaya, Shagaya), and is manually processed. The most traditional is the starch extracted from the pith of the Sago coconut tree (also known as Sago and Sago) and processed by hand.

Sago is produced in the Malay Archipelago, the sago is white, white, white, smooth and glutinous, nutritious. The general public can eat. Suitable for the weak, postpartum recovery period, indigestion, fatigue, lung qi deficiency, tuberculosis, impotence and coughing, diabetics are not allowed to eat.

Sago has a big and small, the market is often seen slightly smaller one. In fact, large sago is also a very common ingredient, but we often do not think they are sago, for example, pearl milk tea, inside a grain of "pearl" is also a kind of sago.

Reference: Sogou - sago