Method of eating sago

Method of eating sago

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1. (applicable to ready-to-eat):

In the first step, first put 4-5 times the equivalent of sago boiled to the boiling point.

In the second step, then pour sago into boiled boiling water and stir the sago continuously. Cook for about 10-15 minutes until you find that sago has become transparent or that there are no milky dots inside the sago kernel. It shows that sago is cooked.

The third step, if necessary, can add water during the cooking process, or stop the fire and cover for a few minutes before it is about to be cooked.

Step 4: Add sugar, coconut milk and mixed fruit and other ingredients and stir until ready to serve.

2. (applicable for use after cooking):

In the first step, first put 4-5 times the equivalent of sago boiled to the boiling point.

In the second step, pour sago into boiled boiling water and stir the sago for about 2 minutes.

The third step is to turn off the fire, drain the boiling water, and keep the uncooked sago rice and add cold water or normal-temperature water and stir it several times. Pour off the water again (Remember that this step must be removed from the stove)

In the fourth step, at the end, add 2-3 times the equivalent of sago, boil at room temperature, pour the uncooked sago and cook for about 15 minutes until the sago becomes transparent or the inner layer of sago is not Any milky dot indicates that sago is cooked. The sago must be stirred constantly during this process.

In the fifth step, keep a little water and sago together in a sealed container and pour out the excess boiled water. If conditions are kept in the frost (cannot be placed in an ice tray), it can be stored for a longer time.

Note: Sago cooked according to this method can be eaten after a few hours, but it is too long.

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