How to Cook Crystal Clear Sago
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.
Servings 4
Calories 26kcal
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
Calories: 26kcal | Carbohydrates: 6g | Sodium: 17mg | Fiber: 1g | Vitamin C: 0.3mg | Calcium: 4mg