1. Break the sago with a cooking machine instead of grinding it into fine powder, just small particles
2. Add boiled water, stir into a dough, make it slightly moist, then cover with plastic wrap and proof for 30 minutes to allow the dough to fully absorb the water
3. Rub the red bean paste into strips and set aside
4. Roll the sago ball into a long strip with a rolling pin
5. Put the red bean paste on the sago skin and roll it into a long roll
6. Cut it into 4 sections with a knife, put it in a rice cooker with hot water, steam it to the rice cooker holding mode, and then eat it out of the pot.
