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.
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 (Silken Tofu with Sago and Syrup), Ginataang Bilo-Bilo (Sticky Rice Balls in Coconut Milk), Buko Pandan Salad, Halo-Halo (Iced Shaved Dessert), and Mango Sago.
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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.
If you are interested in learning more about this versatile ingredient, you can read our in-depth guide about sago.
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. Add 1¼ cups of the pearls to the boiling water without rinsing or soaking them first.
Step 2 (Stir): Occasionally stir them to prevent them from sticking together.
Step 3 (Cover & Cook): 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.
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
- 1¼ cups raw sago
- 8 cups water
Instructions
- Boil Water & Add Sago: In a saucepan, bring 8 cups of water to a boil over medium-high heat. Add 1¼ cups of the pearls to the boiling water without rinsing or soaking them first.
- Stir: Occasionally stir them to prevent them from sticking together.
- Cover & Cook: 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.
- Drain and Rinse: Once cooked, drain and rinse them with cold water to remove any excess starch.
- Use or Store: Use them right away 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.
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!