Sago is a starch derived from the pith of various tropical palm trees, most notably the true sago palm, which is native to Southeast Asia. Once extracted, the pith is processed into dry, tiny pearls.

I've seen some recipes for sago and rice puddings that require lengthy stirring, ... Bring 2 litres of water to the boil then gently whisk in ½ cup small tapioca pearls and bring back to a boil.

Sabudana, also called tapioca pearls or sago, is a starch extracted from the roots of the cassava plant. It is naturally gluten-free, making it a great option for those with wheat allergies or gluten ...

They're also called sago or sabudana. Tapioca pearls can vary in size from 1-8 millimeters. ... To cook with this type of tapioca, you'll need to soak them first, then boil them.

In the rush towards the latest trendy ingredient in cooking, some of the simple joys get left behind. Like sago. Like soeters. But let’s start with sago, and make a good old-fashioned pudding of it.

Chewy tapioca pearls or sago, an endlessly adaptable recipe. ... Once the water starts to boil, add the sago and cook it till the pearls become translucent. It should take about 10 to 15 minutes. 3.

Varieties of recipes can be made using sago," says Ramya. ... Boba teas available these days are made out of tapioca pearls. 3. Tapioca pudding. Sago- ½ cup. Milk – 3 cups. Salt- 1/4 tsp.