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2 ways of cooking big sago pearls: Learning how to cook big sago pearls is a great challenge for me. I have tried many different methods found on the web but they don’t seem to work for my big sago. I am not able to get a whole unbroken cooked sago until I try this “soaking” method.

What is Sago pearl?

Sago pearls are small, transparent balls made from sago starch. Sago pearls are a delicious and healthy food made from the starch of sago palm trees. They’re considered a delicacy in many countries, and they can be used in everything from soups to desserts.

What is sago pearls made of?

Sago pearls are usually made using sago starch, which is extracted from sago palms. The starch is boiled until it becomes a paste and then strained to remove any lumps or impurities. After it has been strained, the paste is allowed to cool so that it can be rolled into small balls and dried out in the sun. Once the balls have dried, they’re ready for use.

Sago is a unique and versatile ingredient that adds texture to dishes.

How to cook sago pearls?

There are 2 ways of cooking big sago using “soaking” method. The 1st way is soaking for 6 hours, you will need to heat up the water a few times during these periods to speed up the cooking process. If you are not in a hurry, you may use the 2nd way, which is soaking for 12 hours or overnight, then reboil the water the next day and continue soaking for 2-3 hours.

Related recipe: How to cook small sago pearls

CHINESE VERSION: 如何煮出Q弹不烂的大沙谷

How to Cook Big Sago Pearls-Whole & Chewy | MyKitchen101en

Yields: 600 g cooked big sago

Ingredients:

150 g big sago
2 Litre + 200 ml water

Method 1 (Soaking for 6 hours):

1 Bring 2 Litre of water to the boil, add in 200 ml of water, add in big sago.

2 Bring to the boil again, turn to low heat, cook without cover for 15 minutes, stirring occasionally.

3 After 15 minutes, bring to the boil again, off the heat, cover, let sago soaks for 1 hour 30 minutes (1st time).

4 Repeat the same steps: Bring to the boil, off the heat, cover, let sago soaks for 1 hour 30 minutes (2nd, 3rd, 4th time), until big sago is translucent.

Method 2 (Soaking for 12 hours or overnight):

1 Bring 2 litre of water to the boil, add in 200 ml of water, add in big sago.

2 Bring to the boil again, turn to low heat, cook without cover for 30 minutes, stirring occasionally.

3 After 30 minutes, off the heat, cover, let sago soaks for 12 hours or overnight.

4 After soaking for 12 hours or overnight…

5 Bring to the boil again, off the heat, cover, let sago soaks for 2 hours to 2 hours 30 minutes, until big sago is translucent.

After big sago is cooked until translucent (with some white part in the centre, if it is soaked until fully translucent, its texture will be less chewy) :

1 Drain off the water.

2 Rinse with running water until completely cooled.

3 When cooled, transfer to a container and soak with plain water for later use.

4 Keep refrigerated and consume within 2 days (the longer the sago is soaked in water, the less chewy the texture will be).