Sago dew will solidify overnight, but can be washed with water, hot water and cold water can be, it is easy to separate one by one. But it is best not to overnight, the flavor will change.

Sago Dew, also known as sago rice, is a specialty of Indonesia, sago is either processed from tapioca, wheat starch, bract flour, or made from starch extracted from the palm family of plants, a kind of processed rice, shaped like a pearl. There are three types of rice: small sago, medium sago and large sago, which are often used to make porridge, soups, snacks and other foods.

The main ingredient of sago is starch, which has the effect of warming the middle and strengthening the spleen, curing weakness of the spleen and stomach, and indigestion. It also restores the skin's natural moisturizing function. Therefore, sago soup is very popular among people, especially ladies and children.

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West Valley Rice Knowledge: Sago, also known as sago rice, the most traditional is the starch extracted from the pith part of the sago coconut tree, made by hand, in Guangdong and other coastal areas, is also known as Shagu rice, Shacu rice. Xigu rice is produced in the area of the South China Sea Islands, is to take the pith part of the palm plant Salix, with ordinary starch-making method, after crushing, sieving pulp filtration, repeated rinsing, precipitation, drying and other processes to produce starch.

Starch sunshine to half-dry, shaking into fine grains, and then sun-drying, that is, for the West Valley rice, the quality of pure white color of the name of the real pearl West Valley, white smooth and glutinous, nutrition is quite rich. These dry, starchy grains are made of coconut from the Far East, which is added to milk pudding for the sick, and can also be used as a cooking ingredient, especially in Nordic cuisine, such as the Danish West Valley Rice Soup.

Baidu Encyclopedia - Sago Pudding