Small sago is tasteless on its own. However, when added to hot dessert soups or cold desserts, it will add a chewy texture to the desserts and make them tastier. If you want to add sago to hot desserts (e.g. Red Bean Black Glutinous Rice with Coconut Milk Dessert), just cook until it is semi-translucent (with a white spot in the center). If it is for cold desserts (e.g. Honeydew Sago Dessert), then you will need a fully cooked sago which is fully translucent.

CHINESE VERSION: 如何煮出透明带Q的沙谷米(西米)

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How to Cook Small Sago Pearls-Translucent & Chewy | MyKitchen101en

Yields: 240 g cooked small sago

Ingredients:

  • 60 g small sago
  • 1.5 Liter + 150 ml + 1 Liter water
 

Directions:

1 Bring 1.5 liter of water to the boil, add in 150 ml of water, add in sago.

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2 Bring to the boil again, turn to medium heat, cook without cover for 5 minutes, stirring occasionally.

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3 Off the heat, cover, let sago soaks for 10 minutes.

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4 After soaking for 10 minutes, the sago is partially cooked (semi-translucent with white spot in the center).

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5 Drain and rinse sago with running water until it is cooled. (Cook until this stage if sago is added to hot desserts.)

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6 Bring another 1 liter of water to the boil, add in sago.

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7 Bring to the boil again, off the heat, cover and soak for 5-7 minutes.

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8 After 7 minutes, sago is fully translucent.

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9 Drain and rinse the fully cooked sago with running water until completely cooled before adding to cold desserts.

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