Step 1: Add 4-5 times of sago water and boil it to boiling point.

Step 2, then pour the sago into boiling water and stir the sago for about 2 minutes.

Step 3: Turn off the fire, pour out the boiling water, keep the uncooked sago, add cold water or normal temperature water, stir for several times, and then pour out the water (remember to remove this step from the stove).

Step 4: Finally, add 2-3 times the water of sago at room temperature to boil, then pour in the sago that has not been cooked thoroughly just now, and cook for about 15 minutes until the sago becomes transparent or there are no milky spots in the inner layer of the sago, indicating that the sago is ripe. In this process, sago must be constantly stirred.

Step 5, keep a little water in the sealed container with sago, and pour out the excess boiling water. If possible, it can be stored in Frost (ice-free) for a longer time.

Note: the sago cooked in this way can be eaten in a few hours, but the stay time is too long.