How to Cook Sago
Cooked 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.
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Sago (raw)
Ingredients
(Serves 4)
- 50g sago (adjust the amount of sago to your needs)
- waterYou also need:
- sieveDirections
1. Boil a small pot of water. When the water is boiling, add the sago. Reduce heat and simmer for 10 minutes. Occasionally stir the sides and bottom of the pot to prevent sticking.
2. After 10 minutes, the sago had turned partially translucent but you can still see some white dots. Turn off the flame.
3. Cover the pot or casserole with lid. Let it stand for 10 minutes. The sago will continue cooking by itself.
4. After the standing time of 10 minutes, the sago will turn fully translucent.
5. Rinse the cooked sago through a sieve and running water. This will remove the excess starch.
6. Keep sago in a bowl of water until ready to use.
7. Add drained prepared sago to cooked Chinese desserts such as red bean soup.
Check out all Chinese dessert recipes.
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{ 27 comments… read them below or add one }
Great tutorial! That’s how I cooked mine too.
I didn’t know this is how it is being prepared. I usually add them directly to the bean near the end of cooking. Will try your way next time.
Thanks! Was just wondering which is right way to cook sago! A friend recomended to rinse it first before cooking. It disintegrated!!! When I cooked it, it became a big mass of starchy paste! But she insisted that’s the way she’s been doing it somehow!
Thanks! Was just wondering which is right way to cook sago! A friend recomended to rinse it first before cooking. It disintegrated!!! When I cooked it, it became a big mass of starchy paste! But she insisted that’s the way she’s been doing it somehow!
try my method and see if it turns out better for you.
thanks so much for the tips! now i can make bubur sago! :D
I am so glad to find this!! Can you tell me is it the same way to cook the big tapioca sagos?
the bubble tea type? I’ve not tried that yet, but when I do I’ll be sure to post the recipe.
errr…not the bubble tea type, it’s the same white tapioca sago, except it is bigger.
that is a perfect tutorial!!! So true on the way to cook it.
I LOVE sago!!!:) Triple cheers for this post!! They are lovely and just good to go with any dessert as you say, although, the first time I tried to cook it myself, I was just like you, I learnt that you have to cook it separately or it will just dissolve and thicken the dessert soup :-( My mum only told me after that when I relate to her :p
I love generous amount of sago in dessert soups, such as red bean, green bean and sweet potato soup (i usually take the sago only and ignore the potatoes:p )
Wonderful for giving your best in explaining the methods in preparing Sago.
Now that I have seen this, I must make mango sago! ^^
I think I tried cooking sago once (first and last time) when I was in Sg. Gave up then cos it was gluey and sticking to the pot. :O
Alas can leave my comments…
I love sago!! My favourite ingredient in dessert!
Errm … Did you buy any particular brand of sago? Like from NTUC/Cold Storage or just from any random shop? I’ve tried a couple of brands but failed miserably. It all turned to mush … yucks!
thanks for this useful cooking steps.
thanks for sharing this wondeful instruction. Its extremely useful because I used it to cook the exact same lookin sago u have. I think they are the bigger version of the very small tiny sago that some folks here are asking about. those would only need about 4 minutes to cook and 4 minutes to sit covered, just like these ones.
thanks again and it helps make my green bean soup more interesting
Thanks a lot for this excellent tutorial. I tried it and the results are perfect. I used to throw the sago in near the end or middle and end up with mostly melted mess in the desserts. This way of cooking guarantees soft and not melted sago :). Thanks again and keep up the good work.
Thanks Lester, glad you found the tutorial handy :)
Good to know the details about Sago Pearls.Thanks
How do you keep the sago from sticking together if you need to keep them for 5 hours after you have cooked them? I tried putting them in cold water, but they stuck together. Then I tried to put them in room-temperature water, but they still stuck together. Do you have a method? Thanks.
Hi Fan, I keep the sago in a bowl of water until ready to use. Drain them before adding to the dessert. So far, I do not have problem of them sticking.
thank you. I will try your method.
I just wish someone can tell me where to obtain some real good sago pearls. As i ask around no one seems to know it.
which country are you from? You can try any Asian grocery or Chinatown.
Am from Malaysia, was told to soak the sago for a few mins, before cooking. And the quality of the sago varies, from large to small pearls, some just crumple and the water turns milky. Any suggestions