How to Cook Sago

For the large sago

In a pot over medium heat, bring enough water to cover sago pearls to a boil. Add sago pearls, stir gently, and cook for about 10 minutes or until translucent. Remove from heat, rinse well, and drain.

In the pot, add boiled sago and enough cold water to cover. Cook over medium heat, stirring occasionally, and bring to a boil. When water has boiled for about 6 to 10 minutes, remove from heat, rinse well, and drain.

In the pot, add enough cold water to cover the sago, and again, bring to a boil.

Repeat the process until the pearls are tender but chewy and translucent with no white in the center.

Under cold, running water, rinse sago a few times to remove excess starch.

Keep in a bowl of cold water or in simple syrup until ready to use.

For the mini sago

Bring enough water to cover sago pearls to a boil in a pot over medium heat.

Add mini sago pearls, stirring regularly. Boil uncovered, stirring occasionally, for about 8 to 10 minutes or until partially translucent.

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.

Using a fine mesh sieve, rinse the cooked sago under cold running water to remove excess starch. Drain well.

Keep in a bowl of cold water until ready to use.

For the Simple Syrup

In a sauce pot over medium heat, combine sugar and water. Cook, stirring regularly, until the sugar has dissolved.

Allow to slightly cool. Transfer sago into a clean bottle and pour in syrup.