1. Sago 25 grams.
2. Add water (1000 grams) to a pot and bring it to a boil.
3. Add sago over medium heat and stir constantly with a spoon to prevent sticking to the pan. After cooking for 20 minutes, when the edges of the sago become transparent and there is a small white spot in the middle, cover the pot and turn off the heat and simmer for 10 minutes.
4. Take out the sago and rinse it with cold water to wash away the sticky things.
5. Add water (the remaining water) to the pot and bring to a boil. Put the sago in the pot and cook for the second time. Continue stirring, turn off the heat after 5 minutes, and simmer again for 5 minutes.
6. After 5 minutes, remove the sago and rinse with cold water. Look, the transparent, QQ elastic sago is just fine.
7. Ingredients: sago, homemade yogurt just taken out of the refrigerator, mango peeled and cut into small pieces, honey, pure milk.
8. Pour the milk into the sago, add honey, stir, add yogurt, put mango on the side of the bowl, and garnish with cherries.
Tips:The yogurt is made in advance, put in the refrigerator, and added to the sago dew. The sago dew is naturally cool.
