Sago is the starch taken out from substances of tropical palm stems and is modernly conveyed and typically sold as pearls. They are typically cooked in water or a choice of liquid and extensively used in rewards and desserts. These circles are genuinely easy to prepare, requiring just commonly rising in water until clear. Notwithstanding, if you need them chewy for sure I depict as “an eat with a fight”, I follow a particular methodology on the most ideal approach to cook sago.
I for the most part keep recently coordinated sago in a bowl of cold water until ready to use yet in case I mean to keep the group longer two or three days, I store the sago in a disinfected container with direct syrup to haul out time period of practical ease of use. I consolidated a recipe for squeezing syrup using natural shaded sugar. Here several delectable things you can use sago:
Ginataang Bilo-a tasty innovation of palm natural items, tubers, banana, glutinous rice balls, jackfruit, and sago stewed in coconut milk