Sago Pearls Small 500g
Discover the unique texture and culinary magic of our Premium Sago Pearls. These small, white pearls are made from pure sago palm starch and transform into delightfully chewy, translucent gems when cooked. A staple in Southeast Asian and Pacific Island cuisines, sago pearls are prized for their ability to add fascinating texture to both desserts and drinks, creating an experience that is both visual and delicious.
A neutral taste that beautifully absorbs other flavours, our sago pearls are your key to creating authentic bubble tea, refreshing desserts, and traditional puddings that will transport your taste buds to the tropics.
Why Choose Our Sago Pearls?
Perfect Chewy Texture: Cooks to a satisfyingly soft yet firm bite that's unlike any other ingredient.
Beautiful Translucent Appearance: Transforms from opaque white to glossy, translucent pearls.
Neutral Flavour Base: Absorbs syrups, coconut milk, and fruit flavours beautifully.
Versatile Dessert Ingredient: Perfect for both traditional puddings and modern creations like bubble tea.
Popular Ways to Use Sago Pearls:
Bubble Tea (Boba): The classic base for this global phenomenon.
Sago Pudding: A traditional dessert with coconut milk and palm sugar.
Fruit Salads & Soups: Add to Asian-style chilled fruit desserts.
Sweet Soups: Use in traditional Chinese tong sui (sweet soups).
Cocktails & Drinks: Add texture to innovative beverages and mocktails.
Store in a cool, dry place in an airtight container.
Information
Recipe for Sago Pearls
Mango Sago (Hong Kong-Style Dessert)
(Serves 4)
Ingredients:
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½ cup sago pearls
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4 cups water (for boiling)
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2 ripe mangoes, diced (or 1½ cups mango puree)
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1 cup coconut milk (or evaporated milk)
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¼ cup condensed milk (adjust to taste)
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1 tbsp sugar (optional)
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Fresh mint or pomelo (for garnish)
Instructions:
1. Cook the Sago Pearls
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Boil 4 cups water in a pot.
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Add sago pearls, stir, and simmer for 15 mins (stir occasionally).
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Turn off heat, cover, and let sit 10 mins (pearls should turn translucent).
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Rinse under cold water to remove starch. Drain.
2. Prepare Mango Mixture
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Blend 1 mango + coconut milk + condensed milk until smooth.
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Adjust sweetness with sugar if needed.
3. Assemble
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Mix cooked sago with the mango-coconut mixture.
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Add diced mango (reserve some for topping).
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Chill 1 hour (or serve over ice).
4. Garnish & Serve
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Top with extra mango, a drizzle of coconut milk, and mint leaves.
Tips for Perfect Sago:
✔ Don’t overcrowd the pot—use plenty of water.
✔ Stir frequently to prevent sticking.
✔ For chewier texture, soak cooked sago in sugar syrup.
Variations:
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Taro Sago – Replace mango with taro puree.
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Rainbow Sago – Layer with coconut jelly and dragon fruit.
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Bubble Tea – Cook with brown sugar for boba drinks.
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