In a casserole with 5l boiling water, pour in the sago seeds. Stir and allow it to boil for 40 mins on high fire. Monitor the water level, add in water to prevent the sago from getting burnt. Switch off the fire, close the lid, allow it to sit for 1hr. Drain, place it in a bowl of room temperature water and allow it to cool down. Most of the sago seeds should only left with 30% of white core. Repeat the steps again until the sago turns fully transparent. Drain and transfer the sago into an air-tight box, toss in 1 tbsp of white castor sugar. Store it in the chiller overnight. 在锅里煮开5升的水，倒入西米子，搅拌。用大火煮40分钟。如果水量太少，添加水，以防止西米烧焦。关火，盖上盖子，焖1小时。沥干，将西米放置在一碗室温度的水，让它冷却下来。大部分的西米应该只剩下30%白芯。再次重复步骤，直到西米变成完全透明。沥干，把西米倒入保鲜盒，加入1汤匙幼糖。拌匀，并把它存储在冰箱里。