Sago can not be boiled all the time, so that the cooking is not thorough, we must first cook the sago to translucent, over cool water, and then continue to cook, in order to thoroughly cook through, the following practice:

Preparation materials: 150 grams of sago, the amount of water

Making Steps:

1, ready to sago, gently sifted to clean it, note: sago can not be immersed in the wash;

2, the right amount of water to boil;

3, add the sago to the pot of boiling water, cook over medium heat, stirring constantly to prevent sticking to the pot, until the sago into a transparent shape can be;

4, a stainless steel funnel pot to fish out the sago, to the faucet to rinse, to go sticky, you can hand touch there is a grain of non-stick;

5, wash the pot, or use another clean pot. Add the right amount of water (is the first time to cook sago one-third of the amount of water), add 30 grams of sugar, and boil together;

6, add just over cold water sago, stirring constantly, boiling can be;

7, fish out the sago, put in the refrigerator to cool standby;