Little sago is suitable for making soups, pastes, dew and other foods. The steaming method is very simple, but there are many areas that should be paid attention to. Boil a pot of water. Because the sago swells after boiling, the water flow needs to be more. Wait for the water in the pot to boil and drain quickly, then wash the sago 2 to 3 times with tap water. If you know that the sago you are using is relatively clean, you can skip this step.

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. There will be some turbidity at the beginning, don't worry about it, stir again, and gradually you will find that the sago becomes more and more transparent.

Generally, cooking for 10 to 15 minutes is enough. When you see that the sago gradually becomes more and more transparent, and there is still a white spot inside the sago, turn off the heat. Then cover the lid and simmer for a few minutes. The purpose is to make the sago thoroughly cooked. Just simmer until no white spots can be seen. This means that the sago is already cooked.

Use a colander to pick up the sago and put it into the prepared cold water. You can also take a bath directly with drinking water. The purpose is to make the boiled sago fresher and less messy. The sago at this moment is like tiny pearls, very beautiful. Sago rice has a strong taste and is suitable for making desserts. It should be cooked in advance before use. Cooking sago is a bit inconvenient, takes a long time, is difficult to cook thoroughly, and requires sufficient care.

Boil a pot of water, the water flow can cover more than 2 times of the sago. When it's almost boiling, wash the sago in tap water. But if it is clear that it is neater, you don’t need to clean it. After the water in the pot boils, add the sago, bring it to a boil again and then turn down the heat to low. Use chopsticks to stir in one direction while cooking to prevent the bottom of the pot from getting stuck or the sago to stick together. Generally speaking, it must be cooked for at least 45 minutes, and you need to pay attention to stirring during this period, which is really hard work.

When the sago is cooked to a transparent color, turn off the heat, cover the pot and simmer for about 10 minutes. Then boil a pot of water. After the water boils, use a slotted spoon to pick up the sago in the original pot and put it into the newly boiled water. After boiling, turn down the heat and cook again. At this time, you still have to pay attention to mixing.

Cook until there is still a little white heart left, turn off the heat and simmer for about 10 minutes, until the white heart is no longer visible. Then pour it into a colander, filter out the boiling water, and add the sago dew into the prepared cold water. This can make the sago become very Q and very elastic. You can also soak it in cold water for a stronger taste.