Raw materials for making sago come from trees or underground. Sago originated in the southwest Pacific Ocean and was once the staple food of people there, and later developed into. Traditional sago is made by extracting starch from the pith of coconut trees in Xigu and then processing it by hand. Now sago is usually made of the trunk and trunk of palm trees. With the development of tea industry, sago has a broader market in China. What we see in the market is the kind of slightly smaller sago. In fact, the "pearl" in bubble tea is also a kind of sago. Simi is easy to buy. If you don't like eating out, you can also DIY sago syrup at home. However, it should be noted that raw sago is toxic and must be cooked or steamed before eating. Because sago is also a kind of starch, diabetics avoid eating it.