The first is to look at the texture of sago. Good quality sago is pure white, without any noise, and each grain is round and full. Poor quality sago is dull in color, uneven in particle size and not full enough.

Secondly, twist it gently with your hand. Sago with good texture is hard and slippery when twisted, and it is not easy to break; And the poor quality sago will break when rubbed.

Finally, look at the taste. The sago with good texture has good transparency after cooking and will not paste into a ball. It tastes terrible and full of q. The sago with poor texture is opaque after cooking, with impurities, easy to paste into a ball, and some will have an odor.