How NOT to Cook Sago – 3 Common Mistakes People Make: Does your sago turn out more gluey or starchy that you like it to be? You may be making some of these mistakes!
So today, we did a fun and simple experiment to show you how NOT to cook sago with three mistakes people commonly make when cooking sago. We even have a ‘scientific’ recording of the unfolding kitchen disaster! Result A is the control group – what cooked sago should actually look like. Result B is the result of our experiment ‘How not to cook sago’, and its a very sorry-looking starch solution, with a few scattered lumps of misshapen sago bits. We started with the same amount of sago for both A and B, but the volume in B reduced so much because most of it turned into starch water.
- For large sago pearls, the cooking process is exactly the same, except that you have to do its twice otherwise the inner part of the sago pearl will not be cooked. So after the 1st round of cooking of the large sago pears, rinse them with water to remove excess starch. Discard the water in the pot and set a fresh pot of water to boil, then repeat the process from step 2 onwards. At the end of the second round of cooking, the white inner layer would now be be cooked through and turn transparent.
- Always cook the sago separately before combining with any other ingredients e.g. green bean soup or sweet potato soup. If you add the sago directly into the green bean soup, the soup will turn starchy and the sago will disintegrate leaving the centre still white because the heat will not penetrate fast enough to cook the outer layer of the sago pearl to form a seal.
- You need to use sufficient water for boiling, otherwise the water will become too starchy and the heat will not be able to penetrate well through starchy water to completely cook the sago. In my demonstration, I used 1.5 litres water for 40 grams of sago pearls, so thats approximately 1:30 ratio by volume.
- Pour the sago slowly into the boiling water, otherwise the boiling water will suddenly bubble up and overflow the pot.
- Rinsing the cooked sago pearls several times over running tap helps to remove excess starch.
- If you have excess sago pearls, you can store them in the fridge in a Tupperware. After refrigeration, they will usually turn whitish / opaque, but don’t worry, its not time to dump it yet! Just use this simply 5-minute method to revive your sago again! (Hint: Don’t just reboil it as the sago will disintegrate!)
- Baby/Toddler-Friendly: For toddlers (12 months and up); no modifications needed.
- Child-Friendly: No modifications needed.
- Egg-Free: No modifications needed.
- Fish-Free: No modifications needed.
- Gluten-Free: No modifications needed.
- Nut-Free: No modifications needed.
- Shellfish-Free: No modifications needed.
- Vegan: No modifications needed.
- Vegetarian: No modifications needed
IF YOU ENJOYED THIS TUTORIAL ON HOW (NOT) TO COOK SAGO, DO CHECK OUT OUR GROWING COLLECTION OF HOW-TO TUTORIALS!
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