It's normal to turn pink if cooked for too long. Some sago is made from cassava flour, wheat starch and corn flour, and some is made from starch extracted from palm plants. It is a kind of processed rice, shaped like a pearl. There are three kinds of sago, sago and sago, which are often used to make porridge, soup, snacks and other foods.

The main component of sago is starch, which has the effects of warming the middle warmer and strengthening the spleen, treating spleen and stomach weakness, indigestion, tonifying the lungs and resolving phlegm. It can also restore the natural moisturizing function of the skin. So sago soup is very popular with people, especially women and children.

The most traditional extension materials are starch extracted from pith of Xigu coconut tree, which is made by hand. In Guangdong and other coastal areas, it is also called sand Gu Mi and sand arc rice.

West Gu Mi, produced in the area of Nanyang Islands, is a kind of starch made from the pith of the palm plant Sambucus amurensis by ordinary starch-making method, through crushing, sieving and filtering, repeated rinsing, precipitation and drying. When the starch is dried to semi-dryness, it is shaken into fine particles, and then dried in the sun, that is, the West Gu Mi. The pure and white starch is called Zhenzhu Xigu, which is white, smooth and waxy, and rich in nutrition.

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