Art of cooking sago

I used to be very lazy. Just dump all the sago into whichever dessert I'm cooking. The dessert always turns out to be starchy...very starchy. So I decided to cook the sago separately.

See how translucent and pretty these little pearls are...it's worth the trouble to prepare them separately.

Ingredients
1/2 cup of sago
A small pot of water

Direction
1. Bring a small pot of water to a boil. Add in the sago.
2. Under low heat and cook the sago for 10 to 15 minutes.
3. Stir occasionally to avoid it sticking to the bottom or sides of the pot. Turn of the heat and cover the pot with a lid. Allow it to sit for another 10 to 15 minutes.
4. After 10 to 15 minutes, the sago will be translucent but with the starchy residue.
5. Use a soup ladle, take one scoop and place it in a sieve.
6. Under running water, stir the sago with a soup spoon. Turn off the running tap and stir the sago in the sieve till most of the water drains.

7. Transfer the sago to a clean and empty bowl. Repeat this step for the rest of the sago. Set aside. You will find the sago are cooked and translucent.