- Sago is a starchy ingredients which becomes soft and tender when cooked. It may be steamed but is usually boiled.
- Sago is used as a thickening agent in some puddings. Usually, it is cooked by itself and wrapped in banana leaves with fruit, sugar and coconut (as in Abuk-abuk Sago recipe) or served in dessert bowls with coconut milk and gula-melaka syrup.
- Sago may be boiled, then further cooked in syrup till dry. This preparation is usually brightly coloured and served with coconut milk.
- Before use, wash sago pearls till the water runs clear. This helps to get rid of excess starch.
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