(Sorry for the absence of pictures, the painting is not too ugly wow _ (: 3" ∠) _) 8 tips are my experience accumulated.... Welcome to share your personal experience!
The water is boiled until it is a big bubble*, and it is gently sprinkled into the sago, so that the sago disperses and rolls with the water waves, and it does not stick to the bottom and does not stick to each other. If it is stuck, gently stir it to spread it out. *1: Simi does not need to be washed. Otherwise it will be turned off. *2: The water is hot enough, the sago will not stick together or paste in the bottom of the pot. *3: The amount of water should be more, because the sago will swell. It doesn't matter if there is too much water, but it must not be less.
Uncovered and cooked until the outside of the sago is transparent, leaving a white spot in the middle. Stir occasionally during the period to ensure a non-stick pan. (As the simi white point is still relatively large, you can continue to cook a little smaller and then go to the next step. But the water is not enough, then boiled and afraid of not paying attention. So say that the water should be put more at the beginning.)
Rinse the sago several times with cold water* until the water becomes clear. *4: Flushing can clean impurities of sago (not previously washed). *5: Cold water can wash away the starchy sago dissolved in water, and sago can not be eaten until it is eaten. If you want to refresh your mouth, just rush a few times, and keep a little thick and rush for 1-2 times. (Before the rushing, the water looks as thick and dense as glue, so the sago is easy to float when the cold water is poured for the first time. If it is not noticed, it will be dumped. Add cold water, etc. It will precipitate slightly and then pour water. The second time is a little more dilute. Note that the above can be flushed without a sieve, and a sago is not wasted)
(The picture is after flushing. Is it clear?) Drain the cold water and add it to the hot water to boil. Put the right amount of rock sugar*. After the sugar melts, the lid is turned off and the lid is smashed*. *6: Rock sugar is more moisturized than white sugar. But don't cook for too long, it will destroy nutrition. *7: When the white point disappears, don't lick it for too long. Sago will swell too much and have no taste.
Add coconut milk and light milk. *8: Add directly to the cold without heating.
Good sago is definitely not easy! be patient!