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Title: How To Cook Sago
Categories: Chinese, Hints, Info
Yield: 1 1/4 cups

1/2 c Uncooked sago; or the amount
-you require
Water

Cook time: 10 minutes

Sago is essentially extracted starch from the centre of sago palm tree
stems. Sago pearls look similar to tapioca pearls but tapioca pearls
are made from the root of cassava trees. The texture is also
different. Sago pearls are soft and more delicate whereas tapioca
pearls are denser, chewy and commonly used in bubble tea drinks.

Bring a small pot of water to a boil. Pour in sago seeds and lower
heat. Let it simmer for around 10 minutes. Stir gently occasionally
to prevent the sago pearls from clumping and sticking to the pot.

After 10 minutes of simmering, turn off the heat. The water has
turned all starchy now caused by the starch from the sago seeds. You
will see that the sago still has a tiny white dot in the middle. The
sago is not fully cooked yet.

Keep the pot covered for about 5-10 minutes and let the remaining heat
finish cooking the sago. After 10 minutes, open the lid and check. It
is fully cooked when the sago is all translucent and has no white in
center.

Strain and rinse the sago under cold running water a few times to
remove any residual starch. Keep freshly cooked sago in enough water
to cover it until ready to use. Best to use within a few days.

Recipe by Yvonne Oh

Recipe FROM: <https://souperdiaries.com/how-to-cook-sago-pearls/>

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