Add 4 cups of water into a pot and bring it to a boil. The key to successfully cook sago is to add enough water for the sago to absorb and swell up. The ideal ratio for water and sago is 16 to 1 but more is better. Since I use ¼ cup of sago, I need 4 cups of water.

When water starts to boil, add the sago. Make sure you stir the sago frequently so they won’t stick to the bottom of the pot. Boil sago for 10 to 15 minutes then turn off the heat.

Cover the pot and just let the sago sit for another 10 to 20 minutes. When the white center is gone and sago is transparent then it’s done.

Cooking Taro Soup Method #1: Put the taro cube in a clean bowl and steam for about 10 to 15 minutes

In a food mixer, blend 2 cups of water and steamed taro together until everything is smooth. Blending taro in a mixer this way will release all the starches in the taro and this mixture will be thicker.

Pour the taro mixture into a clean pot. Add in 4 more cups of water and the taro chunks.

Heat up the taro mixture until it’s about to boil. Stir frequently so it doesn’t burn at the bottom. The consistency of this mixture should be runny and not pasty. Because starch content is different depending on the maturity of taro so you will need to adjust the water accordingly.

Before it starts to boil, add 1 to 2 cups of sugar. You can adjust the sweetness depending on your taste. Turn off heat when the taro mixture comes to a boil

Cooking Taro Method #2: Add taro cubes and 6 cups of water into a pot. Bring the mixture to a boil.

Cover the pot and turn down the heat to medium. Cook it for 20 to 30 minutes.