What Is Sago?

Sago finds more and more fans in this country. The reason: the small white pearls are an effective binding agent that, unlike gelatine, is completely vegan. Find out now what sago actually is and how to use the product correctly in the kitchen.

Interesting facts about sago

Sago has come a long way. The binder was brought to Europe from Papua New Guinea by Marco Polo in the 13th century. In its country of origin, sago was considered a staple food, as sago flour was used to make flatbread.

What exactly is behind the product: the juice or pulp of the sago palm? Finely ground or in the form of pearls, these are used as a cheap gelatine substitute because they are made of pure starch. Today you can also buy sago, which is obtained from the starch of other plants such as cassava or potatoes.

The tasteless product is particularly popular in bead form, which is why sago is also known as pearl sago. Good to know: Sago pearls never completely dissolve when cooked. Because of this, foods thickened with it will always have a grainy texture.

Purchasing and storage

In the shops in this country, you can buy pearl sago made from potato starch in addition to “real” sago made from sago palms. Both options taste and work identically. And no matter which variant you choose: Always store the binding agent in an airtight and dry place. Sago starch draws moisture from the air and thus loses its power as a binding agent.

Kitchen tips for sago

Sago is primarily popular for binding desserts. So use it for pudding recipes, groats or fruity soups like our cherry soup. To do this, always mix the white pearls in boiling liquid and wait until they become clear.

Tip: You should never soak the hard sago pearls beforehand! The beads dissolve with every contact with water.

By the way, a wonderfully simple, exotic dessert is Chinese sago soup. To do this, boil the pearls in boiling water until only a small white core is visible. Wash the resulting mass under cold water until the pearls remain. Then mix this with coconut milk and refine everything with fruits of your choice.

The neutral-tasting sago can also be used for hearty dishes. For example, use ground sago to bake bread or use sago in cooking. The pearls work wonderfully for thickening sauces and hearty soups or as an insert for them.