The amount of water is preferably about 5 to 8 times or more of sago, and the steps are as follows.

1, boil water first and then pour sago. Cold water is not good.

2. Stir while cooking to prevent the bottom from being burnt.

3. When sago begins to appear transparent, that is, when there are small white grains in the middle, it is necessary to see if there is enough water. If it is not enough, you must add a little and continue to cook (too much water will not affect the quality of sago, as long as it is cooked well).

4. Turn off the fire when the small white grain in the middle of sago becomes very small. Cover the pot and stew 15 minutes.