Wash the sago and soak it in water for about an hour, or longer, such as half a day. You can soak the sago when you go to work, and then cook it when you come back from get off work. Soaked sago is easier to cook through, but if you are a lazy cat, it is much simpler. Just add enough water, put it into the pressure cooker and boil it for ten minutes. Of course, if you are When I opened the lid, I found that they had all cooked away. I can only blame the timing!

The cooked sago is completely transparent and round and moist like pearls. If you can observe the middle of the rice grains with the naked eye, If there are still small white spots, it means it is not cooked thoroughly. It is recommended to put the pot back on and turn it on again!

When Simi is ready, you can proceed to the next step.

Pour two cans of coconut juice into a pot and bring to a boil. Do not use an iron pot, a wok, a casserole, or the like. A stainless steel pot is best, but you can also use an aluminum pot if it doesn’t work. Then pour the cooked sago (basically a transparent lump stuck together) into the coconut milk and stir until they are fully separated and scattered in the pot. This process requires some patience, otherwise they will stick together and affect the appearance.

When you find that all the rice grains are separated and floating in the coconut water, the sago is complete.

Okay, now let the greedy cats take a closer look at the sago juice. The milky white coconut milk is evenly distributed with transparent pearl-like sago. It looks good! Try it again, wow! The milk is rich, the sago is smooth, and it feels so good, tsk tsk, don’t say anything else, just eat it!