Learning to cook big sago 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.

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.

CHINESE VERSION: 如何煮出Q弹不烂的大沙谷

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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.

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

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

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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.

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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.

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

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

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4 After soaking for 12 hours or overnight…

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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.

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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.

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2 Rinse with running water until completely cooled.

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

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

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