Non-stick, this is how to boil sago pearls so that they expand perfectly and save gas

foto: shutterstock.com

Imagine, shiny sago pearl grains, perfectly cracked, and providing a pleasant chewy sensation in every bite.

Pearl sago, with its small transparent grains and chewy texture, is often a favorite in various traditional sweet dishes. However, the cooking process can be a challenge. Instead of getting perfect pearl sago, you might actually get sticky and unevenly cooked results. This experience can certainly make you reluctant to try making it yourself at home. In fact, with the right technique, boiling perfect pearl sago is not impossible.

The secret lies in the correct understanding of the characteristics of the basic ingredients and the application of effective boiling methods. Imagine, the pearl sago grains that are shiny, perfectly cracked, and provide a pleasant chewy sensation in every bite. Not only about the texture, the sweet taste combined with the fragrant aroma of pandan can also evoke beautiful memories of childhood. This simple dish, when served with a personal touch, will be the star of your dinner table.

This article is here as a complete and practical guide for those of you who want to master the art of boiling sago pearls. You will not only get the steps on how to boil sago pearls properly, but also tricks so that the results are not sticky and evenly cooked.

The ingredients that need to be prepared to boil sago pearls are:

• Sago pearls
• Water
• Pandan leaves (optional)
• Granulated sugar (optional)
• Food coloring (optional)

For the dosage, some sources suggest:

• 100 grams of sago pearls with 600 ml of water
• Enough water to soak the sago pearls
• 900 ml water for 100 gr sago pearls
• Water at least five times the volume of sago pearls

1. Boil water : Boil enough water in a pot to cover the sago pearls. Make sure the pot is large enough for the sago pearls to expand. To save gas, cover the pot while boiling the water.
2. Add the sago pearls : After the water boils, add the sago pearls to the pan. Stir gently so that they don't stick together. You can add food coloring to taste at this stage.
3. Boil for 5 Minutes : Cover the pan and boil the sago pearls for 5 minutes over medium heat.
4. Let it sit for 30 minutes : Turn off the heat, but do not open the lid. Let it sit for 30 minutes. The trapped heat will continue to cook the sago pearls.
5. Boil again for 7 minutes (or until the white part disappears): After 30 minutes, turn the heat back on and boil the sago pearls for about 7 minutes. Add boiling water if the water reduces. Stir gently so that it cooks evenly. Turn off the heat and leave the pot covered until the white part in the center of the sago pearls disappears, about 10-15 minutes.
6. Rinse with running water : Once all the sago pearls are transparent, pour them into a sieve and rinse with cold water. Stir gently while rinsing to remove any remaining starch that can cause stickiness.

• Use Enough Water : Make sure the amount of water is at least five times the volume of the sago pearls to be boiled. This prevents the sago pearls from sticking together during boiling.
• Boil with Boiling Water : Put the sago pearls into the pan only after the water boils.
• Don't Soak Before Cooking: Soaking sago pearls before cooking can make them sticky and easy to break.
• Stir Gently: Stir the sago pearls gently while boiling to prevent them from sticking to the bottom of the pan.
• Save Gas with the Gradual Boiling Method: Boil for 5 minutes, turn off the heat and let it sit for 30 minutes, then boil again for a few minutes until cooked.
• Use Medium Heat: Too high a flame can cause the sago pearls to cook quickly and fall apart.
• Add Pandan Leaves: Boil water with pandan leaves for a more fragrant aroma.
• Pay Attention to Water Measurement: If there is too little water during the second boiling, add boiling water.
• Rinse After Cooking : After boiling, rinse the sago pearls with running water to remove any remaining starch and prevent them from sticking together.

• Wash with Running Water: Wash the cooked sago pearls with running water to remove the slime.
• Store in a Perforated Container: Place the sago pearls in a perforated container so that the remaining water can drain out.
• Place in the Refrigerator: Store the perforated container in the refrigerator.
• Rinse Again Before Serving: Rinse the sago pearls again before processing to restore their texture.
• Soak in Hot Water: Soak pearl sago in hot water briefly before serving to restore its elasticity.

1. Why do sago pearls remain hard even though they have been boiled for a long time?

Most likely because the water was not boiling enough before the sago pearls were put in. In addition, the sago pearls also need to be left in hot water so that they cook more evenly.

2. Can you boil sago pearls without covering the pan?

Yes, but it will take longer. Covering the pot helps retain heat so the sago pearls can cook more quickly and evenly.

3. Is there a type of sago pearl that cooks faster?

Yes, some brands of instant sago pearls are designed to cook faster than the traditional ones. Usually, instant sago pearls can be cooked in less than 10 minutes if cooked with the right method.

(brl/red)