sago is soaked in water, so it is recommended not to soak it. At present, the quality of sago varies, and some sago melts after soaking.

stir sago in boiling water, or it will paste to the bottom. Stir for about 15 minutes, and then you will find that the water is very sticky and the sago sticks together. It doesn't matter, sago will disperse in cold water, sink to the bottom and drain the water.

boil another pot of boiling water, pour in sago, stir and cook for about 15 minutes. At this time, most sago began to become transparent. Take a pan to cool the water, and then boil sago in boiling water. So the sago won't burn. I don't want sago to be transparent in one pot.

when you cook for the third time, you don't need to cook for 15 minutes. When the sago is almost completely transparent, and a small part of it still has a white core, it can be cooked. Cover the lid with water for a few minutes and it will be completely transparent. My suggestion is that sago should not be completely transparent in the pot, otherwise sago will not be Q.