In a large pot, boil 1 liter of water. When it reaches the boiling stage add big sago.

Cook for 20-25 minutes, stirring constantly to prevent from sticking together.

Fire off, cover with a lid and leave it for another 20 minutes.

Rinse with tap water, several times. Let it cool down and soak half cooked sago with cold water and keep refrigerated for at least 8 hours.

After several hours in the fridge, drain water from sago. In a large pot boil the sago again, over boiling water and reduce time by 10 minutes only.

Stir constantly to prevent from sticking at the bottom of the pot.

Fire off, and cover with a lid and leave it for 30 minutes.

Rinse Sago with tap water for the last time, and transfer in a bowl with water and keep refrigerated until white parts disappear.

Drain water, your well-cooked, and transparent sago is ready to use.