1. There are two types of sago at home, one with large grains and one with small grains. The smaller one takes a shorter time to cook.
2. Add appropriate amount of water to the pot and boil, add sago, the amount of sago is arbitrary, when the sago has half of the white core, remove it, pour out the hot water in the pot and change the cold water and then continue to cook, or every time you cook Once opened, add some cold water to boil
3. Turn off the heat when there is only a little white core inside the sago, and simmer for ten minutes
4. If you like the cold and boil, you can spend a while, if you don’t like it, you can directly remove it into the container.
5. Pour some yogurt and honey to taste and serve
Tips:After the sago is boiled, stir constantly to prevent it from sticking to the pan.
