1. Boil water in the pot, put as much as possible, the sago will expand when it encounters water. When the water is about to boil, rinse the sago with clean water once or twice.
2. Bring the water to a boil, add the small sago and cook for 15 minutes on high heat. Stir it with a spoon at any time, because the small sago can easily stick to the pot when heated.
3. The small sago gradually became transparent. Turn off the heat when there are only a few small white spots left on the rice core, close the lid, and simmer for a few minutes until no small white spots are visible.
4. Filter out the small sago with a sieve and rinse with cold water.
5. The small sago at this time is like small pearls, transparent and beautiful!
6. Use a ball digger to dig some small balls of the refrigerated watermelon for later use.
7. Squeeze some more watermelon juice, filter, and remove foam.
8. Put the cooked small sago in a cold drink cup, put the watermelon balls, and then pour the watermelon juice. The cold watermelon sago is ready.
Tips:1. The small sago must be cooked in hot water, otherwise it will become sago batter.
2. If there are obvious small white spots after simmering for a long time, you can return to the pot and cook again, but it is normal if there are only a few small white spots, and most of them become transparent.
3. Do not soak small sago in cold water for a period of time and then cook it, because small sago is made of starch, so some of it will be lost in the water, causing nutrient loss, and it is easy to disperse when cooked.
