Went recently to Malaysia and bought a couple of Biji Sagu bags (Malaysian name to Sago Pearls), and I have been busy doing different recipes with them.
If you never heard about them – Sago is essentially extracted starch witch means gluten free. It has a nice jelly-like and refreshing texture, when just boiled is tasteless but gives life to many desserts, juices or even teas.
In this post I will let you know the best way to cook them. It is a very simple and straightforward process.
- 100g Sago
- 1000g Water
Bring the water to boil and add-in the sago. Cover and boil in medium-low heat for 25 – 30 minutes. Occasionally stir to prevent sticking. When the sago had turned partially translucent, but you can still see some white dots, remove from heat.
Cover the pan and let it continue cooking by itself.When translucent rinse the cooked sago through a sieve and running water to remove the excess starch.
You are now ready to add your Sago to any recipe that you like, a dessert, a shake, or a tea Enjoy! 😉
TIPS: Cooked sago can be kept in water or syrup to prolong shelf life (simple Syrup: 2 cups brown sugar + 2 cups water)
You can use tapioca pearls as well (they are similar, tapioca is made from the starchy root of the cassava tree, whereas sago is made from the inner part, or pith, of the stem of the sago palm tree.)
Estive recentemente na Malásia e comprei vários sacos de Biji Sagu (nome malaio para Pérolas de tapioca), por isso tenho estado ocupada a fazer várias experiências 🙂
Neste post vou explicar qual é a melhor maneira de cozinhá-los.
- 100g Pérolas de tapioca
- 1000g de água
Levar a água para ferver e adicionar as Pérolas de tapioca. Cobrir e deixe ferver em lume médio/baixo por 25 – 30 minutos. Mexer ocasionalmente para evitar que cole.
Quando as pérolas estiveram transparentes com apenas um pontinho branco no meio retirar do lume. Deixar tapado para que continue a cozer. Quando estiverem completamente transparentes lavar em agua corrente para remover o excesso de viscosidade.
Um vez pronto, é ser criativo e adicionar as pérolas a para qualquer receita, sobremesa, sumo ou chá! Divirtam-se! 😉
Dicas: uma vez cozido podem ser conservado por uma semana em água com açúcar (2 canecas de açúcar mascavo + 2 canecas de água)
(before being cooked / antes de cozidas)
4 thoughts on “How to Cook Sago Pearls (como cozinhar Pérolas de tapioca)”
I bought this tapioka pearls but I didn’t know how to make them. I boiled them and they become just like yours on the picture. I added them in a juice :))) They are so fun 😀
How fun to see this! I love sago pearls (we eat these often in local Singaporean desserts too), especially in Sago Pudding.
My mother used to make this for me when I was a little girl!
thanks for sharing the link, I will try the Sago Pudding..