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Sago is often produced commercially in the form of "pearls" (small rounded starch aggregates, partly gelatinized by heating). Sago pearls can be boiled with water or milk and sugar to make a sweet sago pudding. [3] Sago pearls are similar in appearance to the pearled starches of other origin, e.g. cassava starch and potato
In Brazil, tapioca pearls are still known as sagu, despite being made from the native South American cassava, and not sago palms. [2] These pearls are used in this traditional dish, known as sagu de vinho ("wine sago"), or just sagu, created in the Serra Gaúcha region, in the northeastern part of Rio Grande do Sul, [3] but
In Malaysia, sago gula melaka is a sago pudding made by boiling pearl sago in water and serving it with syrup of palm sugar (gula melaka) and coconut milk. [1] In Myanmar, thagu byin is a sago pudding made with sago, coconut milk and condensed milk. [2] Sago pudding is also a popular delicacy in New Guinea.
Tapioca pearls. A tapioca pearl, also known as tapioca ball, is an edible translucent sphere produced from tapioca, a starch made from the cassava root. [1] They originated as a cheaper alternative to sago in Southeast Asian cuisine.
Sago pearls, which can be bought at the local market, are boiled to a gummy consistency until they are a translucent white. In lieu of making soft tofu from scratch, one can use a soft tofu mix from the store. [4] Leftover tahô, if significant amounts are found, is sometimes repurposed into tokwa ("tofu" in Filipino).
Tapioca pearls are a common ingredient of traditional Indian dishes such as kheer. Tapioca pearls are used to make Sabudana khichdi, pakoda, paratha in Maharashtra, which is commonly eaten during vrat (fasting). Indians generally soak it overnight or 6-8 hours in before cooking. Cooked cassava dish from Kerala, India
[1] [2] Sago pearls are also commonly added to the dish, in which case it becomes ginataang saging at sago. [3] [4] It is also known as pinakro in the Bicol Region, although pinakro is more accurately a different dish that can also be made with breadfruit, cassava, and other starchy root crops. [5]
The vegetables and the pearl sago are cooked in a mixture of water, coconut milk and landang, and sweetened by muscovado or brown sugar. For the people of Panay, their version contains balls made of glutinous flour, as well as jackfruit. The balls are formed and boiled until they float, indicating that they are cooked.