The first and what was until recently the last time I ate Sago it was a lemon jelly like pudding that tasted pretty unpleasant. But it was probably a mixture of the recipe and my skill as a cook in grade 9 home economics class.
Now older, a better cook and the owner of a wholefoods store I decided it was time to revisit the Sago pudding and give it another go. Thankfully it worked and I’ve realised that Sago makes a really nice thick, delicious pudding that I’ve become addicted to.
Although what we know as Sago is most likely tapioca pearls. Both can be used interchangeably in puddings. The difference lies in the source. Sago comes from the pith of the Sago palm and Tapioca pearls are made from the starch of the tubers of the cassava plant. It’s also gluten free.
Tapioca pearls don’t have any distinct taste so there is a lot of opportunity to add a myriad of different flavours.
Here is a delicious recipe for a basic “Sago” pudding using coconut milk, water and a little palm sugar.
Sago (Tapioca Pearl) Pudding
¾ cup Small Tapioca Pearls
1 cup of cold water
400ml Coconut cream
1 teaspoon of palm sugar or coconut sugar
The sky is the limit and you’ll soon find yourself reaching for the sago on a regular basis.