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Home » Additives, Ingredients

Sago Tapioca Pearls

Submitted by on February 7, 2015 – 11:43 amNo Comment | 4,121 views
Raw Sago

Raw Sago

Ingredient Name:  Sago Pearls

Traditional Chinese Name: 西米 (xī mǐ)

What is this?

  • The extract of the tapioca root which are rolled into balls (hence tapioca pearls)
  • It is a form of starch which is commonly used around the world (to make noodles, bread)
  • A lot of Chinese desserts incorporate the tapioca pearls (white kinds)
  • There are the brown tapioca pearls (added sugar) which are commonly used in tea drinks (which originated from Taiwan)
  • Tapioca comes in all sizes, flavours and colours – but are primarily white and when boiled become transparent
  • When cooked and boiled as is, it becomes a chewy ball with a sticky texture

How do I prepare it?

  • For round, white sago pearls, simply boil starting with cold water for at least 15 minutes
  • You’ll know its completely cooked when the ball is completed transparent
Sago tapioca half cooked

Sago tapioca half cooked

 

Where can I buy this?

  • Most Asian supermarkets will carry the white tapioca balls (in various sizes)

What is the cost?

  • Tapioca pearls are relatively affordable
  • A small bag cost around $10 HKD

Any benefits?

  • Tapioca is primarily made of carbohydrates and contains no fat
  • It has a variety of uses and can store for quite some time (up to 6 months in a dry place)
  • They are actually really fun to eat for kids (and adults!)

Any precautions?

  • After cooking the tapioca, immediately run it through cold water to prevent the balls from sticking together
Cooked sago pearls

Cooked sago pearls

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