1, put the sago into the water to wash and soak clean.

2, put a pot of water to boil, put the sago into the boiling water. (Note: Stir with a spoon while cooking, otherwise the sago will stick to the bottom of the pot)

3, cook until the sago is translucent, then separate the sago from the hot water.

4. Cook another pot of boiling water, and put the sago that was just cooked until translucent and separated from the water back into the boiling water to cook.

5, until all transparent, the boiling water to go.

6, boil a small pot of milk, put a little sugar. (Suggestion: use coconut milk instead of milk, coconut milk will be more fragrant, if you do not like coconut milk, milk can also be.)

7, pour the milk into the sago to cook together, do not have to cook too long.

8, put the cooked sago milk in the refrigerator until frozen.

Sago cooking method:

01)

(for ready-to-cook):

The first step is to 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, keep stirring the sago, 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, then it indicates that the sago has been cooked.

The third step is to add more water if necessary during the cooking process, or to 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 equivalent to 4-5 times the amount 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.

Step 3, 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 to do this step)

Step 4, and finally refill the sago 2-3 times the amount of room temperature water to boil, and then pour in the uncooked sago just now, and then cook it for about 15 minutes until the sago becomes transparent or the sago grains do not have any milky white dots inside, which is an indication of the sago grains. 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.