Sago Fruit Fishing
1.
Pour the sago that you bought on a plate. After the water is over, the sago will expand when you cook it, so pay attention to the amount, not too much. (Attention, the sago will be poured immediately after the water is over. Drop the water, otherwise the sago will melt easily.)
2.
Put the water in the pot and boil, then put the sago, corn kernels and rock sugar. The amount of water is according to the amount of sago you own, it is best to put more, because the expansion of the sago will be reduced after boiling. (Note: it must be boiling water, not Pour cold water, if you pour cold water, wait for the cold water to boil.)
3.
Use high heat to cook first, and be careful to stir it at any time, because sago sticks to the pot easily when heated.
4.
After boiling on high heat for about 10-15 minutes, the small sago gradually becomes transparent and a little white will remain. At this time, switch to a small fire. Simmer for a few minutes and let it cool for later use.
5.
Peel the papaya, cut it in half, and remove the seeds inside. Wash the papaya and set aside. (If you use mango, cut it into small pieces), and cut the dragon fruit into small pieces.
6.
After the sago syrup cools, put all the fruits in and freeze them in the refrigerator, and you're done.
