Sago, if cooked opaque, may be because the sago is cooked too lightly, so that the sago is very difficult to cook through. Use sago to make dessert, the material is simple, suitable for summer, this food can be with a lot of things, but also easy to operate, the finished product is very good.

After the sago over water, it is recommended not to soak, must not be over the sago, preferably two or three times the amount of sago, for the amount of sago, a person's share, then two or three spoons will be enough.

When you put sago into the boiling water and keep stirring, otherwise it will be muddy bottom, stirring for fifteen minutes after the pot, this time you can find the water is very sticky, sago is even all sticky together.

After the sago is cooked twice, it needs to be cooked a third time. Cook the third time, do not necessarily have to cook for fifteen minutes, when the sago is almost all transparent, a very small part of the white core will appear, this time, you can start the pot, simmer for a few minutes, so that basically all transparent.

The sago does not have to be cooked to all transparent, so that some of the sago is not q pop. After the sago is cooked, pour in coconut milk or milk, according to taste, you can put a little sugar, this time, and then pour into the sago to cook for a while, you can get out of the pot.