1. Prepare materials.
2. Soak the sago in 80 degree water for 10 minutes, (be sure to stir it with chopsticks when adding water to the sago)
3. Drain the soaked sago out of cold water, and then drain the water.
4. Take a part of the watermelon and squeeze it into watermelon juice.
5. A part of the watermelon is digged into a ball with a spoon digger for later use.
6. Add water to the boiling pot, add rock sugar and wait for the water to boil. Add the sago (stir with chopsticks) and cook for 8 minutes. When you see a small white spot in the heart of the sago, turn off the heat and simmer for 2 minutes.
7. When the sago becomes completely transparent, use cold water several times until the temperature drops, and then pick it up with a colander.
8. Pour the sago into a bowl, add the filtered watermelon juice and stir evenly, decorate with watermelon balls, and put it in the refrigerator.
Tips:1. Soak the sago in boiling water in advance to shorten the cooking time.
2. Whether it is soaking sago or cooking sago, you must stir frequently, otherwise it will stick together.
3. The cooked sago must be too cold to boil the water, so that the sago will be QQ.
