Sago is a starch extracted from the pith of tropical palm stems, particularly from the sago palm (Metroxylon sagu). It is commonly found in the form of small, translucent pearls or granules. Known for its neutral taste and chewy texture when cooked, sago is a popular ingredient in various cuisines, especially in Asia.
Usage:
- Culinary Uses:
- Desserts: Sago is widely used in making puddings, sweet soups, and tapioca pearls for bubble tea, adding a unique chewy texture.
- Savory Dishes: It is also utilized in certain soups, stews, and porridges, enhancing the consistency and providing a mild taste.
- Baking: Sago can be incorporated into bread, biscuits, and other baked goods as a thickening agent, improving texture and moisture retention.
- Preparation:
- Cooking: Sago typically requires soaking and then boiling until it becomes translucent and soft. It is important to rinse sago thoroughly to remove excess starch before cooking.
- Serving: Sago can be served hot or cold, depending on the dish. It is often combined with coconut milk, fruits, or sweeteners to enhance its flavor in desserts, while in savory dishes, it complements other ingredients.
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