Cooking Steps

1. 

   Step1:Soak the mungbean for 12 hours in advance and rinse it to avoid sand residue.

2. 

   Step2:Wash the sago with clear water. Boil in boiling water for about 30 minutes until it becomes transparent. Intermittently stir during the process to prevent bottom sticking. Take out the sago after it is transparent. Rinse it with cold water (to prevent it from sticking together when it is hot

3. 

   Step3:Put the soaked mungbean into boiling water. The proportion of water and mungbean depends on how much you want to cook (for a cup of mungbean, the water is 0.60.7l. I use the electric cooker to cook with the reference of water mark line). After cooking for 3040 minutes, remove the floating shell so as not to affect the taste. Continue to cook and roll the mungbean to form sand faster. The consistency can be controlled according to personal preference. When it's green like Chengdu, it's OK. At this time, add simmer cooked in advance. And slowly add sugar. Do not add too much at first. You can add taste and adjust slowly.

4. 

   Step4:It's basically finished. You can eat it hot or cool.