What is sago made of?

As we all know, there are many types of food. It is not easy to figure out if you just judge by its name. For example, when many people hear about tapioca, most people think that tapioca is either a kind of rice or a kind of food made from rice. In fact, this is not correct. Tapioca is actually a kind of granules made from cassava flour. The following is some relevant common sense about tapioca.

What is sago made of? Edible sago starch is made from the kernels or soft kernels of palm trees through mechanical treatment, soaking, precipitation and drying. The most traditional one is the starch extracted from the pith of the sago palm tree and made by hand. Produced in the South Pacific Islands, the pure white sago is called Zhenzhu Sago, which is white, smooth and glutinous and very nutritious. It is edible for general population. It is suitable for people with weak constitution, those recovering from childbirth illness, those with indigestion, fatigue, lung deficiency, tuberculosis, pulmonary consumption and cough. People with diabetes should avoid eating it.

Sago palm grows in low-lying swamps, is usually 9 meters tall, has a thick trunk, and grows a spike of flowers after 15 years of maturity. The pith of the stem is full of starch. As the fruit forms and matures, it absorbs starch, hollowing out the stem. The tree dies after the fruit ripens. The cultivated sago palm is cut and split when the flower spikes appear, and the starchy pith is taken out and ground into powder. Water is added and the powder is kneaded on top of a filter to filter out the wood fiber. After washing several times, sago flour is obtained. The exported tapioca pearls are made into a paste by adding water, and then rubbed and passed through a sieve to form granules. Depending on the size of the granules, they are divided into pearl tapioca pearls or pellet tapioca pearls. Tapioca pearls are almost pure starch, containing 88% carbohydrates, 0.5% protein, a small amount of fat and trace amounts of B vitamins. Most of the tapioca flour sold on the market today is mixed with a large amount of other starch substances, such as tapioca flour.

In the Pacific Southwest, sago is a staple food, with its grits used in soups, cakes, and puddings; throughout the world, its primary use is as a pudding or sauce thickener. Used as a stiffening agent in the textile industry. On the Indonesian island of Seram in Borneo, there are huge areas of sago palm forests. Large quantities of sago produced in Borneo are imported into Europe, and due to increasing demand, the cultivated area is also expanding.

The method is: soak a large amount of water, pour it into boiling water and cook, stirring while cooking, turn off the heat when there are mostly white cores left, cover it and simmer, when there is no white core left, pour it into cold water and then you can eat it. It can be drunk with coffee, orange juice, milk tea, etc. How to wash tapioca pearls? Tapioca pearls must not be washed, because tapioca pearls are a kind of food ingredient made from a variety of plant starches. It is a processed rice. If it is put in cold water, it will dissolve during the washing process. Suitable for immediate consumption or for later use after cooking.

Cook and eat

The first step is to add 4-5 times the amount of tapioca pearls in water and bring it to boiling point.

The second step is to pour the tapioca pearls into the boiling water, stirring the tapioca pearls constantly, and cook for about 10-15 minutes until the tapioca pearls have become transparent or there are no milky white dots on the inner layer of the tapioca pearls, which indicates that the tapioca pearls are cooked.

The third step is to add water during the cooking process if necessary, or turn off the heat and cover the food for a few minutes before it is almost cooked.

Step 4: Add sugar, coconut milk, fruits and other ingredients, stir and it is ready to eat.

Cook and set aside

The first step is to add 4-5 times the amount of tapioca pearls in water and bring it to boiling point.

The second step is to pour the tapioca pearls into the boiling water and stir them constantly for about 2 minutes.

Step 3: Turn off the fire, pour out the boiling water, keep the uncooked tapioca pearls, add cold water or room temperature water, stir a few times, and then pour out the water (remember to move this step away from the stove)

The fourth step is to add 2-3 times the amount of room temperature water as the tapioca pearls and bring it to a boil. Then pour in the uncooked tapioca pearls and cook for about 15 minutes until the tapioca pearls become transparent or there are no milky white dots on the inner layer of the tapioca pearls, which indicates that the tapioca pearls are cooked. The sago must be stirred constantly during this process.

Step 5. Keep a little water and the tapioca pearls in a sealed container, pour out the excess water, and if possible store them in ice (not in an ice tray) to keep them longer.

Note: Tapioca cooked in this way can be left out for a few hours before being eaten, but it is too long.