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Bring water and sugar to a boil. Add the sago pearls. Simmer until the sago pearls are tender. Drain the sago pearls. Cover the pearls with water and refrigerate.

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Pour in 6 cups (1.5 l) of water into a large saucepan, and stir in ¼ cup (59.1 ml) of dark brown sugar. Turn the burner to medium heat and cook until the water has boiled. After the water has boiled, add in the ¼ cup (59.1 ml) of sago pearls. Pour them in, stirring regularly, and cook them until the water returns to a boil. Make sure that you stir at least occasionally because sago pearls are very sticky and are prone to sticking together. After the sago pearls have reached a boil, lower the heat and let them simmer. Keep checking on the sago pearls until they are translucent with a solid-looking center. When finished, the pearls should be soft but still fairly chewy.  Small sago pearls take about 20-30 minutes to make, while larger varieties can take up to an hour and a half. If you are cooking larger sago pearls, simmer them for 30 minutes with the lid on and then turn off the heat. Keep the lid on and let the pearls sit and cook for another hour. If the large pearls still aren't fully cooked, turn up the heat and keep cooking and testing the pearls until they are done. You can also pre-prepare the sago pearls if you wish. After cooking and draining the pearls, put them in a bowl, pour in enough water to cover them, and refrigerate them for up to three days. Don't over-cook the sago, as this changes the texture and makes them mushy. After the sago has reached the desired consistency, strain the pearls in a colander. Run cold water over the pearls to cool them and ensure that they don't cook any further. Transfer the sago pearls into a container and pour in enough room-temperature water to completely cover them. The water will help cool them and also prevent them from sticking to each other. Store them uncovered in the fridge while you are preparing the other ingredients.