Sago Starch
A gluten-free starch obtained from the pith of the sago palm's stem. Mostly used as pearls in puddings and drinks, and as flour for thickening.
What Is Sago Starch?
Sago starch is a pure starch extracted from the pith (core tissue) of the trunk of the sago palm, grown in tropical regions. It has been a traditional staple food in some regions of Southeast Asia and the Pacific.
Its most familiar form is small sago pearls resembling tapioca pearls; it's also available in flour-powder form. It's almost tasteless, turns translucent and takes on a gel-like texture when cooked, and is naturally gluten-free.
Nutritional Values of Sago Starch
Sago starch, as a pure starch, provides about 355 kcal of energy per 100 grams and is almost entirely carbohydrate; its protein and fat are very low, and it contains no gluten. Values are approximate, based on a similar starch profile.
How Should Sago Starch Be Used?
Sago starch is a mainly carbohydrate source; it offers limited nutritional variety on its own and is used along with other foods in a balanced diet. Being gluten-free is an advantage for those who don't consume gluten.
This information is general; sago starch is a food, not a substitute for medical treatment.
How to Choose Sago Starch?
Good sago has pearls that are dry, uniform, not stuck together and of a clean color. Moistened, clumped or discolored products are not preferred.
- Pearls should be dry and uniform
- Should not be stuck together
- Moistened-discolored products should not be bought
How to Store Sago Starch?
Dry sago is stored for a long time in a sealed container, in a cool and dry place. The jar should be kept dry, since moisture causes clumping and spoilage; cooked sago keeps for a few days in the refrigerator.
Using Sago Starch in the Kitchen
Sago pearls are used most in sago pudding, sweet soups, coconut-milk desserts and drinks; the powder-flour form is used as a thickener. The pearls must be cooked thoroughly, boiled until translucent.
How Are Sago Pearls Cooked?
The pearls are dropped into plenty of boiling water and, stirred occasionally, cooked until the white dot in their center disappears and they all turn translucent; then they're drained and rinsed, or added to syrup-dessert.
Frequently Asked Questions
Are sago and tapioca the same?
Although they look similar, they come from different plants: sago comes from the pith of the sago palm, while tapioca is obtained from cassava root. They're often used in similar ways in cooking.
Is sago gluten-free?
Yes; being a pure starch, it naturally contains no gluten.
Why does sago pearl turn translucent?
As the starch cooks, it absorbs water and gels; during this the opaque white core turns translucent, giving the pearl a clear, chewable texture.