Milk, red beans, Simillo

1

Simi washes and boils in boiling water

2

Boiled to the middle with white cores, fire, 5-10 minutes

3

Cooked Simi to cool in ice water

4

I've got cold Simi in the ice milk bowl

5

Put the film in the freezer for half an hour

6

Put the plate in the boiled honey beans and the right amount of milk

1. Sago is a man-made starch with a loose texture, so it's best to soak it in hot water before cooking. No need for a long soak; just let it sit for about 10-15 minutes. 2. When cooking sago, add it to boiling water and stir continuously. After the water returns to a boil, the sago will gradually become translucent and is less likely to stick to the bottom of the pot. 3. Turn off the heat once the sago is cooked until only a small white center remains. Let it sit for a while, and the sago will become crystal clear. Even if there are a few small white spots left, it won't affect the texture. 4. Use plenty of water when cooking sago, as it is made from starch and will expand and thicken the liquid as it cooks. 5. It's a good idea to prepare a bowl of ice water beforehand. After simmering, transfer the sago to the ice water to cool. This will make the sago more chewy and bouncy. 6. For the milk or coconut milk, it's recommended to use it chilled or iced to maintain the sago's chewy texture. 7. The finished sago dish should be consumed soon after refrigeration. If left to soak for too long, it will lose its chewy texture and affect the overall taste.