How to Make Nangu(Sago).

Ingredients

• 1 1/2 liters hot water
• Warm water, as needed, to loosen sago
• 2 lemongrass stems, finely chopped
• 1 kilogram dry sago

Necessary Equipment

• Aluminium bowl
• Large wooden spoon or Chopsticks
• 2 chopsticks

Instructions

1. Boil the water and add lemongrass stems for flavor.
2. Pour the sago into a bowl. Add just enough warm water to loosen up the sago. (Note: The warm water used for loosening the sago is not the boiled water from step 1. Use a separate supply of plain, warm water.)
3. Hand-mix the sago in warm water to loosen. Strain to remove any stems or other debris. Set aside.
4. As soon as the water boils, give the sago another stir. Little by little, pour in the boiling water and continue to stir until well blended. (Do not add the lemongrass stems.) This process requires a lot of boiling water and continued stirring.
5. When the sago takes on a jelly-like consistency, with no visible white powder remaining, it is ready to serve.
6. To serve, dip both chopsticks into the sago and lift out just enough to shape into small round balls. Set aside on a serving plate. (Locally, nangu is often served on the leaves of banana, breadfruit, or coconut trees.)
7. This dish pairs well with coconut milk soup and greens.

Cooking Time

Prep time:3min,Cook time:5min,Ready in 8min,Yields: 4-5min serving.