White spots in the middle of the sago is due to the lack of cooking caused by the general does not affect the food, but eating taste is not very good, if the white spots are very obvious then it is recommended to return to the pot and then re-cook it. pot into 2 kilograms of water to boil over high heat, pour in the sago, boil five minutes off the heat, fish up the sago, pour out the water. Put another 2 kilograms of water into the pot, bring to a boil over high heat, add the sago, turn the heat down to medium-low and cook for 20 minutes, turn off the heat and simmer for 20 minutes. Inside the pot put cool water with a spoonful of sugar and stir well, the smothered sago fish up and put into the pot, so that the sago will not stick together.

Notes on cooking sago:

1, be sure to boil the water before putting sago.

2, after the sago is added, keep stirring to prevent sticking to the pot.

3, the edge of the sago transparent easy to stick to the pot, in the middle of a little white when off the heat.

4, sago absorbent, so it is best to add more water than usual before cooking.

5, boiled sago can be put into cool water to soak, can make the sago taste more Q pop.