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Sago is a flour ground from the stem of the sago palm, or other low palm trees. Sago is found normally shaped into pearls, looking like tapioca but it is not tapioca. Sago is a brown biscuity colour, whereas tapioca is white.

Sago is good for milk puddings and those made with dried or fresh fruit. Sago is, also, used in place of pasta in broths, and sweets in Asia.

But often, it is just used like arrowroot and thickened to a glassy starch paste with little flavour. This sago paste is the livened up in several ways, including saku sai mu - a ravioli-like dish in Thailand that is stuffed with pork, groundnuts and onion.

Further reading

  • Stobart, T. (1981) The Cook's Encyclopedia: ingredients & processes, Harper & Row. ISBN 0060141271.