The Secret to Prevent Sago from Clumping During Cooking: Curious to Know How it’s Done? Check this Out!

Happy Monday Hivers!

In my place, many people love eating sago, but not everyone knows how to cook it properly. I remember one time when a friend called me while she was cooking sago. She was really disappointed because the sago she prepared ended up clumping together. I asked her how she cooked it, and that’s when I discovered that her method was incorrect, which is why the result didn’t turn out right.

Last month, we celebrated the feast of Señor Santo Niño. My mother and I decided to make mango tango since we had quite a lot of guests, and this dessert is affordable yet can serve many people. One of its main ingredients is sago, so we cooked it. While preparing it, I documented the process so I could share it with others.

Place the sago in boiling water, make sure it’s at a full, rolling boil. Add the sago gradually, a little at a time, and keep stirring as you go so the pearls don’t stick together. Continue stirring until the sago is partially cooked.

You can pause stirring briefly, then stir again to prevent clumping. Add more water if it looks like it’s drying out or getting too sticky. You’ll know the sago is cooked when it loses its white color and turns translucent.

Once fully cooked, rinse the sago under running water twice, then add fresh water to allow the pearls to plump up. Let it sit for a few hours. After that, the sago is ready to be mixed with the other ingredients.

This is the sago we mixed with Nestlé cream, condensed milk, gelatin, and mango. In our place, we call this Mango Tango. Whenever we make this for celebrations, it’s always a hit because our guests love it and it’s quick and easy to prepare.

Thank you for reading and see you on my next blog. Cheers!

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Watch with glittering eyes the whole world around you because the greatest secrets are always hidden in the most unlikely places.

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