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?
|How to Cook Sago|| |
- 1 package (14 oz) uncooked sago pearls
- In a pot over medium heat, bring enough water to cover sago pearls to a boil. Add sago pearls, stir gently and cook for about 10 minutes or until translucent. Remove from heat, rinse well and drain.
- In the pot, add boiled sago and enough cold water to cover. Cook over medium heat, stirring occasionally, and bring to a gentle boil. When water has boiled for about 5 minutes, remove from heat, rinse well and drain. In the pot, add enough cold water to cover sago and again, bring to a gentle boil. Repeat process until pearls are tender but chewy and translucent with no white in center. Rinse well and allow to cool. Use as needed.