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.
Like Noob Cook on Facebook
Recipe Updates via Email
- 50g sago (adjust the amount of sago to your needs)
You also need:
7. Add drained prepared sago to cooked Chinese desserts such as red bean soup.
Check out all Chinese dessert recipes.
|If you enjoy this article, please share, tks!|