Sago, a starch derived from the pith of tropical palm trees, particularly the sago palm, is processed into small, pearl-like grains essential in cooking and baking.
Known for its chewy and gelatinous texture when prepared, sago finds widespread use in desserts like mung bean sago soup, mango sago soup, pomelo sago, and taro ball sago soup, and so on enhancing these dishes with its delightful consistency.
However, cooking sago can be challenging for many, often resulting in undesired outcomes such as white, opaque spots, pot sticking, and unintentional porridge formation.
These issues typically arise from incorrect cooking methods. By following proper steps, success in cooking sago can be achieved.
How To Cook Sago Pearls
Ingredients
- Sago pearls: 50g
- Water: 500ml (use plenty, recommended ratio is over 1:10)
Instructions
Prepare the Water:
- Do not wash store-bought sago with water as it dissolves easily when it comes into contact with cold water.
- Boil a large amount of water (the ratio of water to sago should be over 10:1).
Cook the Sago:
- Once the water is boiling, add the sago pearls.
- Occasionally stir to prevent sticking to the pot.
- Cover the pot and let it simmer for 20 minutes.
Check the Sago:
- When you see small white dots in the center of the sago pearls, turn off the heat.
- Cover the pot and let it sit for 20 minutes.
Final Cooking:
- If after 30-40 minutes there are still white centers, re-boil the water.
- Turn off the heat again and let it sit for another 10 minutes until the sago is completely transparent.
Rinse the Sago:
- Once the sago is transparent, scoop it out and rinse twice with cold water.
Storage
- Store any leftover sago in the refrigerator and consume within three days.
This method ensures that your sago will be crystal clear and have a chewy, bouncy texture, perfect for your desserts.
How to Cook Crystal Clear Sago
Ingredients
- 50 g Sago pearls
- 500 ml Water
Instructions
Prepare the Water:
- Do not wash store-bought sago with water as it dissolves easily when it comes into contact with cold water.
- Boil a large amount of water (the ratio of water to sago should be over 10:1).
Cook the Sago:
- Once the water is boiling, add the sago pearls.
- Occasionally stir to prevent sticking to the pot.
- Cover the pot and let it simmer for 20 minutes.
Check the Sago:
- When you see small white dots in the center of the sago pearls, turn off the heat.
- Cover the pot and let it sit for 20 minutes.
Final Cooking:
- If after 30-40 minutes there are still white centers, re-boil the water.
- Turn off the heat again and let it sit for another 10 minutes until the sago is completely transparent.
Rinse the Sago:
- Once the sago is transparent, scoop it out and rinse twice with cold water.
Storage
- Store any leftover sago in the refrigerator and consume within three days.
Video
Nutrition
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