How to Boil Sago Tapioca Pearls

Sago is a common item found in desserts like mango sago (you can refer to my recipe to try your own!) or bubor chacha. I have never thought much about sago - in fact, sometimes I find it too starchy and will leave it behind to finish up the rest of my dessert.

After boiling sago today, I will never leave any sago behind again. It's really quite tedious - this took me 1 hour today. In addition, it contains health benefits such as aiding digestions and lowering cholesterol.

Here are the steps to boiling your own pearl sago (in this example, I used 160g of raw sago):

Directions

1. Wash the sago.

2. Boil a small pot of water. When the water is boiling, add the sago. Use medium heat and simmer for 10 min. Stir every few minutes, especially the sides and bottom, to prevent them from sticking together.

 

3. After 10 minutes, the sago will turn partially translucent but you will still be able to see some white dots. Turn off the flame.

4. Cover the pot with lid. Let it stand for 10 minutes to allow the sago to continue cooking by itself. The heat will continue cooking the sago up to its core. The sago will turn fully translucent. For better results, let the sago remain in the pot until it reaches room temperature.

5. Pour onto a sieve. (Do not panic if it looks like a large lump; it's okay). Rinse the cooked sago under running boiled water through a sieve to remove the excess starch.