To cook small sago pearls, follow these steps for tender and translucent results:
- Bring enough water to a boil in a pot to cover the sago pearls completely.
- Add the small sago pearls to the boiling water. Stir regularly to prevent sticking.
- Boil uncovered over medium heat, stirring occasionally, for about 8 to 10 minutes or until the pearls start becoming partially translucent.
- Turn off the heat, cover the pot with a lid, and let the sago stand for another 8 to 10 minutes or until completely translucent.
- Using a fine mesh sieve, rinse the cooked sago under cold running water to remove excess starch.
- Drain well and keep the sago in a bowl of cold water until ready to use.
Helpful tips:
- Do not wash or soak the dry sago pearls before cooking as they might dissolve.
- Use plenty of water and stir regularly during cooking for even heat distribution.
- Cooked small sago pearls can be stored in cold water or simple syrup before use.
This method makes the pearls tender, chewy, and translucent with no white centers, ideal for hot or cold desserts.
