Sago is made from the spongy center of palm trees. The extracted pith is processed to remove impurities and then ground into a powdery flour or formed into small pearls. These pearls are a primary ingredient in a variety of dishes, especially in Asian and Indian cuisines. They become translucent when cooked and are often used in sweet puddings or as a thickener in savory dishes.
Nutritional Information (per 100g cooked):
- Calories: ~87 kcal
- Protein: ~0.2g
- Carbohydrates: ~23g
- Sugars: ~0g
- Fat: ~0.2g
- Dietary Fiber: ~0.9g
- Sodium: ~1mg
Ingredients:
- Extracted starch from the center of palm stems
How to Use:
- Soaking: Sago pearls often require soaking prior to cooking to soften.
- Boiling: Boiled until translucent in desserts or other dishes.
- Combination: Often combined with sweet or savory ingredients in various dishes.
Recipe Idea – Sago Pudding with Coconut Milk: Ingredients:
- 1 cup sago pearls
- 3 cups water
- 1 can coconut milk
- 1/2 cup sugar (adjust to taste)
- 1 tsp vanilla extract
- Fresh fruit or fruit compote for serving (optional)
Instructions:
- Soak sago pearls in water for about 30 minutes, then drain.
- In a saucepan, bring 3 cups of water to a boil. Add the soaked sago pearls and cook, stirring frequently, until they become translucent.
- Reduce the heat, add coconut milk, sugar, and vanilla extract. Cook for another 10-15 minutes until the mixture thickens.
- Remove from heat and let it cool. The pudding will thicken further upon cooling.
- Serve chilled with fresh fruit or fruit compote.
Diets it fits into:
- Vegetarian
- Vegan (if not combined with dairy or animal-derived ingredients)
- Gluten-Free
Note: Sago is naturally gluten-free, making it suitable for those with celiac disease or gluten sensitivities. However, always check for cross-contamination and ensure it’s processed in a gluten-free facility if extreme sensitivity exists.
