- 1 / 2 kg of raw sago
- 1 / 2 coconut btr
- 2 tablespoons granulated sugar
- 1 tablespoon butter
- Salt to taste
Sinole Cooking Method:
1. At first the raw sago is dried, then sifted.
2. Shredded coconut, then insert it into the skillet that has been preheated along with the butter, stirring until dry.
3. Include sago, sugar and salt, mix well and dry completely. Remove and serve.