Sago is one of my favourite starches. Much like the tapioca pearls in a Taiwanese Bubble Tea, sago pearls/balls is smaller, gluten-free and with a chewy texture. Tapioca and sago starches are made from the same cassava tree – a type of palm tree; the tapioca from the starchy root and the sago from the inner part of the stem. This is what a sago palm tree looks like and what the stem and roots look like. Click here to find out more about sago, I found this Slideshare very interesting.
This recipe uses tropical in-season fruits with cold coconut milk and is sweetened with palm sugar.
Summer Sago with in-season fruits
Serves: 2 | Prep time: 30 minutes
- Water for boiling
- 1/2 C sago
- A pinch of salt
- 1 Tbsp of palm sugar*
- A can of coconut milk (refrigerate before hand)
- Fruit like: nectarines, mango, kiwi, pineapple. peaches, litchis
- A complementary micro herb – mint or basil
*adjust the sugar to how sweet you like it.
- On the stove, boil a small pot of water and salt, then add sago.
- Add the palm sugar. Remember to top the water up so that it covers the sago.
- Sago will take about 15–20 minutes to cook through. You’ll notice that the raw white bit in the middle gets smaller over time.
- Pour the sago out into a sieve and run cold water through it. You want to stop the cooking process or it becomes mush.
- Prep your fruit. For this image, I used fresh litchis, grilled nectarines and fresh mint from the garden (a new gift from my neighbour).
- Pour your cold coconut milk over the sago, give it a mix and add your fruit.
You can also serve this in shot glasses as a refreshing palate cleanser.