If you're a fan of East Asian desserts, you may come across sago and tapioca pearls quite often. They make stellar additions to countless treats such as sweet soups, halo-halo (a Filipino shaved ...

Soak the sago pearls in water for 30 minutes. Drain over a sieve. Bring the 10 cups of water to a boil in a large pot. Gradually stir in the sago so that it does not clump. Return to a boil ...

The combination of the chewy sago pearls, creamy coconut milk and delectably rich gula melaka (Malaysian palm sugar, see note) is simply irresistible. The pudding can be served hot or cold ...

The dessert is prepared using fresh puréed mangoes, sago pearls, coconut milk, evaporated milk and pomelo pulp – creating a balance between the citrus fruit’s bitter tanginess and the mango ...

Sago vs tapioca: they may appear identical ... Bring 2 litres of water to the boil then gently whisk in ½ cup small tapioca pearls and bring back to a boil. Turn to a gentle boil and cook ...

Sago, derived from raw tapiocas, is in the form of small hard globules or pearls and is pearl white in colour. Tapioca is a major horticulture crop cultivated on nearly 3 lakh hectares in Tamil ...

8. Spread soaked sago pearls on a plate, place the flattened kebabs on sago and firmly press so sago can coat the kebab. Do this for both the sides. 9. Now heat ghee in a non-stick pan. When hot, ...

Add the sago pearls and cook for about 10 minutes, stirring occasionally. Turn off the heat and cover the pot. Let the sago sit for another 5 minutes until the pearls turn translucent. For the ...