How to Cook Sago (Soft, Chewy, and Not Sticky)

How to Cook Sago (Soft, Chewy, and Not Sticky)

A simple way to cook sago so it turns soft, chewy, and separate.

Course Ingredient

Cuisine Asian, Filipino

Diet Gluten Free

Cook Time 25

Total Time 25

Servings

Calories 62kcal

Author Nora Rey

Cost $1-$2

Equipment

Pot
Spoon or spatula
Fine mesh strainer

Ingredients

1 cup small white sago see note
8 cups water

Instructions

In a pot, bring 8 cups of water to a full boil over medium-high heat. Make sure the water is boiling well before adding the sago.
Add 1 cup sago. Do not rinse or soak it first.
Stir, especially at the beginning, so the sago does not stick together or stick to the bottom of the pot.
Lower the heat to medium and cover the pot. Cook for about 25 to 30 minutes, or until the sago turns translucent.
Check on it and stir as needed so it doesn’t stick to the bottom.
Drain the cooked sago and rinse it under cold running water to remove the extra starch.
Use right away, or transfer to a container with simple syrup or arnibal if storing.

Notes

Sago: Small white sago is the easiest to work with because it cooks faster and more evenly. Larger pearls take longer and can turn too soft on the outside before the center is fully cooked.

Yield: 1 cup of uncooked sago can make about 3 cups cooked.

To store: If not using right away, cover with simple syrup or arnibal (brown sugar syrup). Refrigerate and use within 1 to 2 days.

Do not freeze: Freezing changes the texture.

Cooking Tips

Wait until the water is boiling well before adding the sago.
Use plenty of water so the sago has room to move around.
Stir especially at the beginning to keep it from sticking together.
Small sago cooks faster and is easier to get right.
Rinse well after cooking to wash off extra starch.

Nutrition