Using Palm Starch in Cooking
Palm Starch, (or Sago) is a starch extracted from palm stems, which is a major ingredient in south-east Asian cooking. Very similar to Tapioca, Palm Starch is commercially produced in the form of “pearls,” and sometimes can be used interchangeably.
In theory Sago seems easy enough to prepare. Most recipes will instruct you to boil the Sago until done. However, like tapioca, it’s very easy for your starch to come out undercooked or burnt. Here are a few fail-safe methods for achieving the right consistency.
- Make sure you have enough water in your pot. The more water you use, the less likely it will be for your Sago to burn.
- After you’ve added your Sago to the boiling water, reduce your heat down to a simmer and stir gently, making sure to prevent your Sago from sticking to the bottom of the pot.
- Boil the Sago for approximately 10 minutes until it’s nearly translucent, then turn off the fire, cover your pot, and let it stand for another 10 minutes or so, using the residual heat to finish off the cooking so it doesn’t get over-done.
- Rinse your Sago in small portions on a sieve or cheese cloth with running tap water and set aside.
- The Sago is done when it is completely translucent.
If you’ve ever had Bubble Tea, or Boba, the texture is very similar. Try adding cooked Sago into either your cold or hot drinks for a fun new texture! Or perhaps you could add it to a warm bowl of soup for some added chewy starch. One popular recipe for Sago, is a Mango & Coconut Sago Pudding dish.
Mango & Coconut Sago Pudding
Cook (almost) Anything at Least Once
- 1/2 Cup Pearl Sago
- 1 Cup Coconut Cream
- 1 1/2 - 2 Cups Water
- 1/2 Cup Sugar
- 1 Mango
Dice the fresh mango. Scoop as much of the excess flesh off the seed, collect in a bowl and mash into a puree. Combine the sugar, coconut cream and 1 1/2 cups of water into a saucepan and place over a low heat. Stir until the sugar has dissolved, and then add in your cooked Sago. Don’t let the mixture boil, as it will cause the coconut cream to split. Gently stir the mixture until the starch in the Sago breaks down a little and the mixture becomes sticky. If it gets too sticky, add in a little more water. Fold in the diced mango, pour into serving glasses and garnish with the reserved mango puree. This dish can be enjoyed either hot or cold!
