Instagram/@ayu.mci10
Sago pearls are made from sago starch. This material is famous for having a supple and soft texture. Usually pearl sago is used as a filling for compote, porridge, talam cakes and various other traditional snacks.
However, it should be noted that cooking pearl sago requires a special technique to get perfect results. If not cooked properly, pearl sago can become too hard or even crumble. Therefore, it is important to pay attention to the boiling process and the right cooking time, so that pearl sago can produce ideal chewy texture and looks beautiful in the dishes served.
When raw, pearl sago has a very hard texture. In order for the texture to be chewy and perfectly cooked, pearl sago needs to be boiled for a long time. Well, the long boiling process of pearl sago can waste cooking time and gas cylinders.
To overcome this, you can imitate the trick shared by Ayu Kandi via Instagram @ayu.mci10. In one of the videos uploaded, the graduate of MasterChef season 10 admitted that it only took 12 minutes to boil sago pearls. With that duration, sago pearls The resulting dough can be perfectly cooked, chewy, and not sticky.
As reported by BrilioFood from Instagram @ayu.mci10 on Monday (26/8), Ayu uses the 5-30-7 method when boiling sago pearls. So sago pearls will be boiled for 5 minutes, then soaked in hot water for 30 minutes, and boiled again for 7 minutes . In addition to these techniques, the measurements of sago pearls and water also need to be considered.
(brl/lut)
