Cooking Instructions:

1. Boil a small pot of water. Add in the sago into the boiling water. Reduce heat & simmer for 10 minutes. Stir occasionally to prevent sticking to the bottom of the pot.
2. After 10 minutes, when sago turned partially translucent and you can still see some white dots. Turn off the flame.
3. Cover the pot with lid and let it stand for 10 minutes. The sago will turn fully translucent.
4. Rinse the cooked sago through a sieve and running water. This removes excess starch.
5.  Keep the sago in a bowl of water until ready to use.
6. Add drained sago into Chinese desserts such as Red Bean Soup, Cendol & etc.