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How to cook Sago Pearls (Big Sago)
What is Sago? Sago has got to be one of the most used ingredients in the Filipino dessert and drinks. Even if, technically, Sago did not start in the Philippines, it has become famous for many years now. Sago, or also known as tapioca balls, for most countries in the world, actually originated from cassava plants in Brazil, which slowly spread out across the countries in South America, then across the globe. Making this starch into balls is one of the ways to make use of the starch. And here in the Philippines, we sure have used it in many ways.
I will be teaching you how to properly cook Big Sago for this recipe, given that it is such a versatile ingredient that you can add it or use it for many snacks and desserts. There is nothing to be ashamed of not knowing how to cook them.
Sago is a sticky, gummy, and sweet dessert that both kids and adults enjoy. Before teaching you the cooking process of Sago, know the number of desserts and drinks you can make with them.
- Coffee and Sago Cooler
- Sago at Gulaman
- Ginataang Bilo bilo
- Halo Halo
- Peach Sago Salad
- Milky Melon Sago Cooler
- Brown Sugar Boba Milk Tea Drink
- Mais con Yelo
These are just some of the many drinks and desserts you can make with Sago, or Tapioca or Boba balls. They are very easy to make and to store.
Cooking Procedure of Sago Pearls :
It can be a fun recipe to teach kids as well; pair that up with another dessert or drink of your choosing to finish up the whole experience.
How to cook Sago Pearls
- ½ cup raw big Sago
- 1 liter boiling water
- In a large pot, boil 1 liter of water. When it reaches the boiling stage add big sago.
- Cook for 20-25 minutes, stirring constantly to prevent from sticking together.
- Fire off, cover with a lid and leave it for another 20 minutes.
- Rinse with tap water, several times. Let it cool down and soak half cooked sago with cold water and keep refrigerated for at least 8 hours.
- After several hours in the fridge, drain water from sago. In a large pot boil the sago again, over boiling water and reduce time by 10 minutes only.
- Stir constantly to prevent from sticking at the bottom of the pot.
- Fire off, and cover with a lid and leave it for 30 minutes.
- Rinse Sago with tap water for the last time, and transfer in a bowl with water and keep refrigerated until white parts disappear.
- Drain water, your well-cooked, and transparent sago is ready to use.
How to Store Cooked Sago:
It is best to place it in an enclosed container submerged in water; without water, it will become dry again.
Sago will last up to 3 days in the fridge, while sago cooked in brown sugar can be stored for a week, submerged in its brown sugar syrup.
Filipino Dessert Recipes with Sago: