Sago, a starch extracted from the spongy center of various tropical palm stems, has been gaining popularity in the culinary world for its versatility and health benefits. Originating from Southeast Asia, it’s a staple in many traditional dishes and desserts. Sago pearls, the most common form, are loved for their unique, gelatinous texture that adds a delightful element to any dish. They are often used in bubble tea, puddings, and soups. Sago is also gluten-free, making it a popular choice for those with dietary restrictions. It’s a great source of carbohydrates, providing energy and promoting muscle growth and recovery. Moreover, it’s easy to cook and can be incorporated into a variety of recipes, both sweet and savory. Its neutral taste allows it to absorb the flavors of the ingredients it’s cooked with, making it a versatile addition to any kitchen. With all these benefits, it’s no wonder why sago is becoming a global food trend.
Where to try the best Sago
Sago is a versatile ingredient used in many Asian cuisines, particularly in desserts. If you’re looking for the best sago dishes, Singapore is a great place to start. One of the most popular sago desserts in Singapore is Sago Gula Melaka, a sweet and creamy dessert made with sago pearls, coconut milk, and palm sugar syrup. You can try this at “Ah Chew Desserts”, a well-known dessert shop in Singapore (https://www.ahchewdesserts.sg/). Another place to try sago is in Hong Kong, where it’s often used in traditional Cantonese desserts like mango sago pomelo dessert. You can find this at “Hui Lau Shan”, a famous dessert chain in Hong Kong (https://www.hkhls.com/). In the Philippines, sago is a key ingredient in a popular dessert drink called “Sago’t Gulaman”. You can try this at “Razon’s of Guagua”, a restaurant known for its Filipino desserts (https://razonsofguagua.com/).
Where did Sago come from
Sago is a starch extracted from the spongy center, or pith, of various tropical palm stems, especially those of Metroxylon sagu. It is a major staple food for the lowland peoples of New Guinea and the Moluccas, where it is called saksak, rabia and sagu. The largest supply of sago comes from Southeast Asia, particularly Indonesia and Malaysia. The history of sago dates back more than 5,000 years, as it was a primary source of sustenance for ancient civilizations in Southeast Asia and Oceania. It was traditionally prepared by cutting down the sago palm, splitting the trunk, and extracting the pith, which was then processed into a flour-like substance. This was used to make various dishes, including a type of pudding that is still popular today. Sago was also introduced to the Western world by explorers and traders, and it has since become a common ingredient in many Western desserts and baked goods.
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