How to Cook Sago

A simple tutorial on how to cook sago! Learn the easy technique of how to make them soft yet chewy.

Sago is an edible starch extracted from the pith or spongy center of tropical palm trees. It is commercially produced and sold in the form of “pearls” or small balls. 

The raw sago is white and opaque.  When cooked, the sphere swells to nearly twice its original size and becomes translucent and partly gelatinized. 

Sago vs Tapioca Pearls

Sago is not the same as the black pearls or boba pearls that have been popularized by bubble tea or milk tea. These are called tapioca pearls and are made from the tubers of the cassava plant. Both sago and tapioca pearls are flavorless starches that are used in cooking and baking.  Sago is often white and opaque, while tapioca pearls can be found in an assortment of colors.  

Cooking method for large pearls

These spheres are really easy to prepare, requiring only, for the most part, boiling in water until translucent. But if you want them chewy or what I describe as "a bite with a fight," try my technique below. The process takes a little more effort and quite a few changes of fresh water, but the resulting texture makes the work worth it!

1. Bring enough water to cover sago pearls to a boil in a pot over medium heat. Add sago pearls, stir gently, and cook for about 10 minutes or until translucent. Remove from heat, rinse well, and drain.
2. In the pot, add the boiled sago and enough cold water to cover. Cook over medium heat, stirring occasionally, and bring to a gentle boil. When water has boiled for about 6 to 10 minutes, remove from heat, rinse well, and drain.
3. In the pot, add the boiled sago and enough cold water to cover, and again, bring to a gentle boil. Continue to boil for about 6 to 10 minutes. Remove from heat, rinse well, and drain.
4. Repeat the process until the pearls are tender but chewy and translucent with no white in the center.
5. Under cold, running water, rinse the cooked sago a few times to remove excess starch. Keep in a bowl of cold water or in simple syrup until ready to use.

Cooking method for small pearls

Sago comes in varied sizes, and the mini ones are easier and quicker to cook.

1. Bring enough water to cover sago pearls to a boil in a pot over medium heat.
2. Add mini sago pearls, stirring regularly. Boil uncovered, stirring occasionally, for about 8 to 10 minutes or until partially translucent.
3. Turn off the heat, cover the pot with a lid, and let the sago stand for about 8 to 10 minutes or until completely translucent.
4. Using a fine mesh sieve, rinse the cooked sago under cold running water to remove excess starch. Drain well.
5. Keep in a bowl of cold water until ready to use.

Serving suggestions

Sago is widely used in beverages and desserts. Here are some of my favorite recipes using these chewy balls.

• Ginataang Bilo Bilo-a delicious concoction of palm fruits, tubers, banana, glutinous rice balls, jackfruit, and sago stewed in coconut milk
• Sago at Gulaman-a refreshing summer cooler made with gulaman cubes, sago, and simple syrup.
• Ginumis-a shaved ice dessert, much like the classic Filipino halo-halo, but uses gulaman cubes, sago, pinipig, and coconut milk.
• Buko Salad Drink-a must try! A rich and creamy drink filled with gulaman cubes, young coconut strips, nata de coco, sago, condensed milk, and coconut milk.

How to store

I usually keep freshly-prepared sago in a bowl of cold water until ready to use to keep them from sticking together. If I plan to use them in a day or two, I store them in a sterilized jar with simple syrup and refrigerate them for longer storage.