Sago is the starch extracted from piths of tropical palm stems and is commercially produced and commonly sold in the form of pearls. They are usually cooked in water or choice of liquid and widely used in beverages and desserts. These miniature spheres are really easy to prepare, requiring only for the most part boiling in water until translucent. But if you want them chewy or what I describe “a bite with a fight”, here is the technique I use on how to cook sago. Ready?
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How to Cook Sago
May 27, 2013 By 4 Comments