1. Boil a pot of water. Since the sago will expand after cooking, the amount of water should be more. When the water in the pot is almost boiling, 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.

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 to stir, and slowly you will find that the sago becomes transparent.

3. Generally, it takes 10 to 15 minutes to cook. 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. Just simmer until no white spots are visible, which means the sago is cooked.

4. Use a colander to take out the sago and put it into the prepared cold water. You can also directly rinse it with tap water. The purpose is to make the cooked sago more refreshing and not chaotic. At this time, the little sago is like small pearls, very beautiful.