Sago is the starch extracted from the pith or soft, spongy tissue of tropical palm trees like Metroxylon sagu. They are small aggregates of sago starch used in Filipino desserts and beverages.
In its raw form, sago has a granular texture consisting of small, dry grainy beads or pearls. These tiny balls are typically white or off-white and have a similar appearance to tapioca pearls. Cooked sago is translucent and jelly-like with a slightly chewy, gelatinous texture.
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What does sago taste like?
Sago is known for its neutral taste and slightly chewy, gelatinous texture. Although it has no distinctive taste, it can absorb and take on flavors when cooked with other ingredients, like sugar, coconut milk, or pandan leaves. Its unique texture and versatility make it an excellent ingredient in desserts and drinks.
Is sago healthy?
Sago is a carbohydrate-rich food that is naturally grain-free and gluten-free. It is low in protein, fat, and fiber content.
Although it's not particularly nutritious, it contains antioxidants and resistant starch with potential health benefits such as reducing blood sugar levels, curbing appetite, and improving digestion.
To maintain a balanced diet, sago should be eaten in moderation with other nutrient-dense foods.
Sago vs. tapioca pearls
Although sago and tapioca pearls may look alike, they come from different sources. Sago pearls are derived from the pith of the stem of sago palm trees, while tapioca pearls are made from cassava root starch.
Sago pearls are usually white or off-white, while tapioca pearls are available in various colors, such as black, commonly used as boba in bubble tea drinks.
Both are usually sold dried, but pre-cooked tapioca pearls are sometimes available. They are cooked the same way and taste similar, though tapioca pearls are chewier. With their comparable taste and appearance, they are often interchangeable in most recipes.
How to buy and store
Sago pearls are sold dried and are available in most Asian grocery stores or online retailers. Check the expiration date on the package and avoid any broken or crushed pearls.
Store raw sago in a cool, dry place. Cooked sago is best consumed within a day to keep its chewy texture. If you need to store it, soak the pearls in a simple syrup solution and refrigerate for up to 2 days.
How to cook sago
(1)In a pot, bring 8 cups of water to a boil over medium-high heat. Add 1¼ cups of sago pearls to the boiling water without rinsing or soaking them first.
(2)Stir the pearls occasionally to prevent them from sticking together.
(3)Reduce the heat to medium, cover the pot, and cook the sago for 25-30 minutes or until the pearls turn translucent.
(4)Once cooked, drain the sago and rinse it with cold water to remove any excess starch. Serve it immediately or soak it in a simple syrup solution to preserve its texture.
Sago in Filipino cuisine
Sago is a beloved ingredient, adding a chewy and refreshing texture to desserts and beverages. Here are some examples:
- Ginataang Bilo-Bilo: A warm dessert made with glutinous rice balls, sweet potatoes, saba bananas, jackfruit, and sago simmered in coconut milk.
- Taho (Silken Tofu with Sago and Syrup): A popular street food that consists of custard-like tofu, chewy sago pearls, and brown sugar syrup.
- Buko Pandan Salad: A dessert made with young coconut, pandan-infused agar-agar, and sago pearls in a creamy sauce.
- Halo-Halo: Shaved ice dessert with ube jam (ube halaya), sweetened beans, sweetened fruits (jackfruit, macapuno, mangoes, or bananas), gulaman (agar-agar), and sago pearls. It is topped with pinipig (pounded young rice), ice cream, leche flan, and doused with evaporated milk.
- Sago at Gulaman: A refreshing iced drink made with sago pearls and gulaman (agar-agar) with brown sugar syrup.
- Fruit Salad: A mixed fruit salad dessert that includes a variety of fruits and sago pearls with a sweet and creamy sauce.
- Samalamig or Palamig: A collective term for sweet beverages sold by street vendors in the Philippines. These are iced drinks made with fruit juices and other ingredients like gulaman (agar-agar), sago or tapioca pearls, nata de coco, coconut strips, or bits of fruit.
- Mango Sago: A dessert of mangoes and sago pearls with a creamy sauce, sometimes including nata de coco.
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📖 Recipe
Sago
Equipment
- Saucepan or pot
Instructions
- In a pot, bring 8 cups of water to a boil over medium-high heat.
- Add sago pearls to boiling water without rinsing or soaking them first. Stir them occasionally to prevent them from sticking together.
- Reduce the heat to medium, cover the pot, and cook the sago for 25-30 minutes or until the pearls turn translucent.
- Once cooked, drain and rinse it with cold water to remove any excess starch. Serve it immediately or soak it in a simple syrup solution to preserve its texture.
Christy
I now know why i always mess up when making sago. I put them in the water right away, i did not know you have to wait for it to boil.