{"id":17783,"date":"2019-03-15T08:27:50","date_gmt":"2019-03-15T00:27:50","guid":{"rendered":"https:\/\/www.chinasichuanfood.com\/?p=17783"},"modified":"2023-09-06T07:49:25","modified_gmt":"2023-09-05T23:49:25","slug":"how-to-cook-sago","status":"publish","type":"post","link":"https:\/\/www.chinasichuanfood.com\/how-to-cook-sago\/","title":{"rendered":"How to Cook Sago"},"content":{"rendered":"\n

How to make famous Hong Kong-style sago dessert at home with easy steps and several different ways. Summer is coming and this will be a lovely addon to many of your soups, desserts, or milk teas. <\/p>\n\n\n\n

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What’s sago <\/h2>\n\n\n\n

Sago (\u897f\u7c73) is made from sago palm tree stem starch. Although not native to China, we love to cook this as a dessert. Raw sago has a pure and lovely white color and cooked sago presents a lovely transparent pink color. I think that color is quite dreaming. Unlike the chewy boba balls<\/a> made from tapioca starch, sago is much softer. <\/p>\n\n\n\n

In China, a dessert shop originating from Hong Kong has bought sago to our attention. One of their top popular desserts is mango sago (Chinese Name: \u6768\u679d\u7518\u9732). Traditional Hong Kong-style mango sago uses mango, coconut milk, cream, grapefruit, or pomelo. Now, those yummy, soft, and transparent pearls are served with other popular dessert ingredients (grassy jelly, tofu pudding, taro balls) in lots of restaurants as a basic dessert to form a great combination of flavors and texture.  Cooking a sago dessert at home is easy and can be quite enjoyable on warm days.<\/p>\n\n\n\n

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\ud83d\udcadUse a lot of water to cook sago <\/h2>\n\n\n\n

Rule No.1: don’t wash your sago pearls. <\/p>\n\n\n\n

Cooking sago with a larger amount of water and a higher fire (keep the liquid boiling) can save you time in stirring and watching. Using a large amount of water can help to avoid messed sago. <\/p>\n\n\n\n

Never cook sago with other ingredients<\/h2>\n\n\n\n

Never cook sago along with your dessert.<\/strong> They can turn your dessert soup cloudy and starchy.<\/p>\n\n\n\n

Rnising needed after cooking <\/h2>\n\n\n\n

Sago should be rinsed before adding it to desserts for a clean texture and soaked in liquid after cooking. <\/p>\n\n\n\n

How to cook sago <\/h2>\n\n\n\n

You will only need sago and water. <\/p>\n\n\n\n