Boil a 1 boiling water first, then sprinkle the dried sago into the boiling water bit by bit, and the sago will soon become translucent, then pour it into ice water to cool the river and then isolate it. Put it back in boiling sugar water and cook for a few minutes. Sago is elastic and refreshing. Sago cooking method:

0 1) (for instant cooking):

Step 1: Put 4-5 times of sago into clean water and boil it to boiling point.

Step 2, then pour the sago into boiling water, stir the sago continuously, and cook for about 10- 15 minutes until it is found that the sago has become transparent or there are no milky spots in the inner layer of the sago, indicating that the sago is ripe.

The third step, if necessary, you can also add water during the cooking process, or you can stop the fire first, cover it and cook for a few minutes, and then cook it completely.

Step 4: Add sugar, coconut milk, miscellaneous fruits and other ingredients, and stir well to serve.

02) (suitable for use after cooking):

Step 1: Put 4-5 times of sago into clean water and boil it to boiling point.

Step 2, then pour the sago into boiling water and stir the sago for about 2 minutes.

Step 3: Turn off the fire, pour out the boiling water, keep the uncooked sago, add cold water or normal temperature water, stir for several times, and then pour out the water (remember to remove this step from the stove).

Step 4: Finally, add 2-3 times the water of sago at room temperature to boil, then pour in the sago that has not been cooked thoroughly just now, and cook for about 15 minutes until the sago becomes transparent or there are no milky spots in the inner layer of the sago, indicating that the sago is ripe. In this process, sago must be constantly stirred.

Step 5, keep a little water in the sealed container with sago, and pour out the excess boiling water. If possible, it can be stored in Frost (ice-free) for a longer time.