Watermelon Sago
Overview
On a hot summer day, it’s perfect to make an ice-cold dessert. Chilled watermelon juice and juicy sago are so simple that you can easily make this dessert at home!
Tags
Ingredients
Steps
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Boil water in the pot and put as much as possible. The sago will expand when it encounters water. When the water is almost boiling, rinse the sago once or twice with water.
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Boil the water, add the sago, and cook over high heat for fifteen minutes. Stir it with a spoon at any time, because the sago will easily stick to the pot when heated.
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The sago slowly becomes transparent, and when there are only a few white spots left in the rice core, turn off the heat, cover the lid, and simmer for a few minutes until the white spots are no longer visible and it is cooked.
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Strain the sago through a sieve and rinse with cold water.
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At this time, the little sago is like little pearls, transparent and beautiful!
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Use a baller to scoop some small balls out of the refrigerated watermelon and set aside.
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Squeeze some more watermelon juice, filter and remove the foam.
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Put the cooked sago into a cold drink cup, put in the watermelon balls, then pour in the watermelon juice, and the cold watermelon sago is ready.
