Cooking sago may seem simple, but there are actually many skills that need to be mastered, otherwise you may not cook it properly, or it may get stuck in the pot, or it may turn into a pot of porridge. In addition, sago can also be divided into large sago and small sago, and the cooking methods of the two are also very different. The correct cooking methods of the two kinds of sago are introduced below for your friends’ reference.

The correct way to cook sago, how to cook sago deliciously

The correct way to cook sago

Small sago is suitable for making soup, paste, The cooking method for foods such as dew is relatively simple, but there are still many things that need to be paid attention to.

Step one: Boil a pot of water. Since the sago will expand after cooking, more water is needed. When the water in the pot is about to boil, rinse the sago with clean water 2 to 3 times. If you are sure that the sago you are using is relatively clean, you can skip this step.

Note: Many people like to soak sago in cold water for about 15 minutes before cooking. The advantage of this is that it is easier to cook and saves time. But I recommend not to do this, because sago is made of starch, and part of the starch will melt into the water when soaked, causing nutritional loss, and it will easily fall apart when cooked.

Step 2: After the water in the pot boils, add the sago, reduce the heat to low, and stir slowly with a spoon while cooking, otherwise the sago will stick to the bottom of the pot. It will be a little turbid at the beginning, don't worry, continue stirring, and slowly you will find that the sago becomes transparent.

Note: Never put cold water into the pot, otherwise you will just wait to drink sago porridge. If you feel that there is not enough water in the middle, when you need to add water, you must add boiling water, never cold water.

Step 3: Generally, cooking for 10 to 15 minutes is enough. When you see that the sago gradually becomes transparent and there is still a small white spot in the center of the sago, turn off the heat. Then cover the lid and simmer for a few minutes. The purpose is to let the sago cook thoroughly and simmer until no white spots can be seen