Sunshine Sago Pearls Big 250g

 Description

Sago pearls are small, translucent, starchy spheres made from the pith of the sago palm (Metroxylon sagu), commonly used in Asian and Pacific cuisines. They are similar in appearance and texture to tapioca pearls, which are derived from cassava root. Sago pearls are typically white or off-white, though they turn translucent when cooked.

When boiled in water, they swell and become chewy, often used in desserts, puddings, and beverages like the popular Southeast Asian dish *sago pudding*. The pearls are gluten-free and act as a thickening agent in soups and sauces. Due to their neutral flavor, they are usually sweetened or served with coconut milk, fruit, or sweet syrups.

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Cooking sago pearls is relatively simple, but it requires attention to timing and water ratios to prevent them from becoming too sticky. Here's a step-by-step guide:

### Ingredients:
- 1 cup sago pearls
- 4 to 5 cups water
- Optional: sugar, coconut milk, or other flavorings

### Instructions:

1. **Rinse the sago pearls**: Place the sago pearls in a sieve and rinse them under cold water to remove excess starch.

2. **Boil the water**: Bring 4 to 5 cups of water to a rolling boil in a large pot.

3. **Cook the sago pearls**: Add the rinsed sago pearls to the boiling water. Stir occasionally to prevent sticking. Cook on medium heat for about 10-15 minutes, or until the pearls become translucent with a tiny white dot in the center.

4. **Turn off the heat and let rest**: Cover the pot with a lid and let the sago pearls sit in the hot water for another 5-10 minutes. This will allow the pearls to become fully translucent.

5. **Drain and rinse**: Once the pearls are completely translucent, drain them through a sieve and rinse under cold water to stop the cooking process and remove any excess starch.

6. **Serve**: The cooked sago pearls are now ready to be used. You can add them to desserts, puddings, drinks, or serve them with sweetened coconut milk or syrup.

Tips:
- If using in a dessert, sweeten the sago pearls with sugar or mix them into coconut milk for a creamy texture.
- Cooked sago pearls should be used the same day as they tend to harden if stored too long.

Ingredients:

Cassava starch,water

Nutrition Information per 100g:

• Energy: 1293 kJ / 309 kcal
• Fat: 0g
• saturates 0.0g
• Carbohydrates: 81.9g
  • Sugars: 0g
• Protein: 0g
• Salt: 0g