How to Cook Sago
This is a step-by-step recipe for cooking sago pearls. Sago is largely tasteless in my opinion, but when added to Chinese desserts such as green bean soup and mango sago, the sago takes on a life on its own. The sago has a nice jelly-like and refreshing texture, and very cute to look at too because they are translucent.
The first time I cooked sago, I was totally clueless about how to prepare it. If there is one important lesson I learnt, that will be to always cook it separately from the dessert and to rinse it through a sieve, before adding to the dessert. Otherwise, the dessert will become too thick and gluey, as sago is essentially extracted starch.
|How to Cook Sago (Step-by-Step)
|Boil a small pot of water. When the water is boiling, add the sago. Reduce heat and simmer for 10 minutes. Occasionally stir the sides and bottom of the pot to prevent sticking
|After 10 minutes, the sago had turned partially translucent but you can still see some white dots. Turn off the flame.
|Cover the pot with lid. Let it stand for 10 minutes. The sago will continue cooking by itself.
|After the standing time of 10 minutes, the sago will turn fully translucent.
|Rinse the cooked sago through a sieve and running water. This will remove the excess starch.
|Keep sago in a bowl of water until ready to use.
|Add drained prepared sago to cooked Chinese desserts such as red bean soup.