Learn how to cook sago with a foolproof method. These translucent, chewy pearls are a staple in various Filipino desserts and drinks, with a unique texture and the ability to absorb flavors.
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What is Sago?
Sago is made from the starch extracted from the pith of tropical palm trees. It is known for its neutral taste and slightly gelatinous texture. It's used in Taho, Ginataang Bilo-Bilo, Buko Pandan Salad, Halo-Halo, and Mango Sago.
Ingredient You'll Need
Sago: I used the small, white variety as they cook faster. Tapioca pearls—extracted from cassava root—are a suitable alternative. Be sure to follow package instructions for optimal results, as cooking times can vary.
Tools You'll Need
- Saucepan or Pot
- Wooden Spoon or Spatula
- Strainer
Step-by-Step Instructions
Note: The amount of sago pearls approximately triples in volume when cooked. Cooking time is about 30 minutes, depending on the size of pearls and the heat level of your stove.
Step 1: Boil water & add sago
In a saucepan, bring 8 cups of water to a boil over medium-high heat. Once boiling, add 1 cup of the pearls (do not rinse or soak them beforehand).
Step 2: Continuous Stirring
Occasionally stir them to prevent them from sticking together and scorching the bottom.
Step 3: Cover and cook
Once the pearls have been added, reduce the heat to medium. Cover the pot and let the pearls cook for 25 to 30 minutes or until they turn translucent.
Step 4: Drain and rinse
Once cooked, drain and rinse them with cold water to remove any excess starch.
Step 5: Use or store
Use them right away for the best texture or soak them in a brown sugar syrup (arnibal) or a simple syrup solution to preserve their texture.
Refrigerate in an airtight container and use within a day or two to maintain optimal texture. Do not freeze the sago pearls, as this will change their texture.
FAQs
Sago pearls have a neutral taste and are mostly valued for their chewy texture. They readily absorb flavors from other ingredients, making them perfect for desserts and beverages.
Tapioca and sago are similar in appearance and texture but come from different plants: tapioca from the cassava root and sago from the pith of certain palm trees. Despite their similarities in culinary uses, they are distinct in origin and nutritional content.
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📖 Recipe
How to Cook Sago
Equipment
- Saucepan or pot
- Wooden spoon or spatula
- Strainer
Ingredients
- 1 cup raw sago
- 8 cups water
Instructions
- In a saucepan, bring 8 cups of water to a boil over medium-high heat. Once boiling, add 1 cup of the pearls (do not rinse or soak them beforehand).
- Occasionally stir them to prevent them from sticking together and scorching the bottom.
- Once the pearls have been added, reduce the heat to medium. Cover the pot and let the pearls cook for 25-30 minutes or until they turn translucent.
- Once cooked, drain and rinse them with cold water to remove any excess starch.
- Use them right away or soak them in a brown sugar syrup or a simple syrup solution to preserve their texture. Refrigerate in an airtight container and use within a day or two to maintain optimal texture. Do not freeze the sago pearls, as this will change their texture.
Marie Munoz Bataclan
I tried to cook the smallest sago, they end up like a lump sum of starch. 1st try - I added the mini sago to the boiling water. I didn't see any sago.
My second time, i took the pan out of the stove and just let the sago cooked in a covered pot of boiling water - not successful.
Nora Reyes
Hello Marie,
Small sago (or tapioca) can definitely be tricky to cook! The key is to use enough water in the pot—sago needs space to move around while cooking. A good general rule is to use about 8-10 cups of water for every cup of sago. If the package has instructions, follow those, but if not, this ratio works well.
Make sure to add the sago only when the water is at a full rolling boil (that’s when it’s bubbling vigorously). Stir immediately after adding to prevent clumping. Continue to stir occasionally during the first few minutes, as this is when it’s most likely to stick together.
Be careful about overcooking, especially with smaller sago—it can dissolve into the water if boiled for too long. Once you notice a small dot in the center or the sago looks almost cooked, I like to turn off the heat, cover the pot, and let the residual heat finish cooking. Leave it just until the sago turns fully translucent, all the way to the center. If left in the water too long, it can absorb excess water and clump together.
Lastly, once cooked, rinse the sago in cool water to stop the cooking and remove extra starch. This step helps keep it separate and prevents it from getting sticky. I hope this helps!
Nel
Aaaaaaaaaarrrrggggghhhhhhhh no wonder they always break up… boiling water, that’s it!
Nora Rey
Ah, I totally get it! 😄 The secret with sago is to make sure the water is at a rolling boil before adding them. That helps them hold their shape and not break up. Happy cooking!