01) (For ready-to-cook and ready-to-eat):

In the first step, put water equivalent to 4-5 times the amount of sago and cook it to boiling point.

The second step is to pour the sago into the boiling water, stirring the sago constantly, and cook for about 10-15 minutes until you notice that the sago has become transparent or the inner layer of the sago grains does not have any milky white dots, which indicates that the sago is cooked.

Step 3: If necessary, add water during the cooking process, or stop the cooking and close the lid for a few minutes before it is cooked through.

Step 4: Add sugar, coconut milk and mixed fruits and other ingredients and stir.

02) (Suitable for cooking until ready to use):

In the first step, put water equal to 4-5 times of sago and cook it until boiling point.

Step 2, then pour the sago into the boiling water, stirring the sago constantly for about 2 minutes.

Third, turn off the heat, pour off the boiling water, keep the uncooked sago and add cold or room temperature water and stir a few times, then pour off the water (remember to move away from the stove for this step)

Fourth, and finally refill the sago 2-3 times the amount of room temperature water and boil, then pour in the uncooked sago, and cook it for 15 minutes or so, until the sago becomes transparent or the sago grains do not have any milky white dots on the inside, which indicates that it is not boiling. Cook for about 15 minutes until the sago becomes transparent or there are no milky white dots on the inside of the sago grains, which indicates that the sago is cooked. The rice must be stirred constantly during this process.

Step 5: Reserve a little of the water in an airtight container with the sago, pour off the excess boiling water, and store in a frosty container (not in an ice box) for longer storage if available.

Note: Sago cooked this way can be set aside for a couple of hours, but leave it too long.