Sago- artificially produced grits from palm starch (sago palm trunk); In East Asian countries, this grain is used to thicken sauces and broths and prepare puddings. Here you can find sago made from corn or potato starch.
Origin
Real sago is obtained from sago palms growing in Southeast Asia, on the islands of the Indian and Pacific Oceans. There are especially many of them on the islands of New Guinea, the Philippines and Indonesia: they reach 15 m in height, and they bear fruit only once - after which they die. It is precisely because such a palm tree accumulates useful and nutritious substances throughout its life - after all, the plant must give them to the fruits - the starch formed in its trunk has such valuable nutritional properties.
So local residents cut down such palm trees to extract sago even before they bloom - up to 150 kg of sago can be obtained from the trunk of one palm tree.
Sago palms are especially important for the inhabitants of the Moluccas and New Guinea - we can say that they occupy the same place in their diet as wheat in the diet of Europeans, and rice in the diet of the Japanese and Chinese. In their homeland, sago palms are not simply cut down before flowering, as poachers would do - they are very actively cultivated, although there are also plenty of these trees in the wild - thanks to the humid and warm tropical climate.
Sago made from corn and potato starch
Even in Russian times, starch cereals were sold in our stores. The raw material for its production was potato or corn starch. Naturally, this is not real sago, but it is also a very necessary cereal. This product contains only starch. No special ingredients are needed at all. Due to the ability to store raw materials for a long time, no preservatives are added to the cereal.
Cereals made from corn starch (as well as from potato starch) require a special approach to production. In the first steps of the development of this production, mistakes were made that led to huge losses of product and raw materials, which is why starch cereals were quite expensive. At the moment, it costs the same as ordinary cereals, because the technological sequence of its production has been revised and brought virtually to perfection.
Palm starch grains look the same as false sago: snow-white balls, small in diameter, about three mm. When cooked, its volume increases two or more times. The main uses are porridges, entrails for baking, puddings, and from time to time it is added to soups and confectionery. The peculiarity of this cereal is that it provides the density of any dish, and its gentle and soft taste is completely universal in culinary terms.
To make artificial sago, only starch of the highest quality is selected, which is slightly gelatinized with natural ingredients. The first type of raw material that was used was one hundred percent potato. Over time, it became possible to use corn starch.
Properties of sago cereal
Sago cereals do not contain gluten, a substance found in many cereals: oatmeal, barley, pearl barley, wheat and semolina.
While natural sago is made from sago palm starch, artificial sago is made from potato and corn starch. It is preferable to eat natural cereals, because it is in them that the nutritional properties of the exotic plant are concentrated. Unfortunately, there are very few natural cereals on sale; mostly on the shelves there is a product made from something that is abundant - potatoes.
Sago grains are very high in calories. It contains simple carbohydrates, the same hated substances that abound in baked goods and potatoes. In addition, the composition contains sugar, starch, dietary fiber, proteins and fats. Vitamins include choline, A, B, PP.
The mineral composition of sago cereal is amazing: it contains almost all the basic elements that the body needs.
During the production of artificial sago, cereals are enriched with various beneficial substances and various vitamins. This makes it different from starch. This cereal is also useful.
Benefits of sago grains
Sago grains are very filling. It contains choline in abundance. This substance is responsible for the protective properties of cell membranes, affects the absorption of fats, and prevents the occurrence of excess weight. In addition, choline has a calming effect on the nervous system and is included in many antidepressants and sedatives.
The large amount of minerals makes real sago an excellent product, healthy and nutritious.
Natural sago is a product obtained from the fruits of the sago palm, a tropical tree growing in Indonesia, on the Malay Islands. The sago palm does not grow in our country.
In dietary nutrition, artificial sago is used as a cereal substitute, which is a starch cereal prepared from the best varieties of corn or potato starch. During the cooking process, the raw materials are pressed through fine sieves, heated in special ovens, dried, and as a result, sago grains are obtained, which we purchase in the store.
Artificial sago is not inferior to natural sago either in taste or nutritional value. Sago can be used in the menu for various diseases of the gastrointestinal tract.
The minimal amount of protein (less than 0.8% in sago made from potato starch) makes this cereal irreplaceable in cases where it is necessary to limit protein in the diet, for example, in case of certain kidney diseases.
Sago is a cereal that is not only tasty, but also healthy and high in calories (100 g of cereal provides the body with over 300 kcal). In terms of its nutritional value and digestibility, sago is rightfully considered one of the most necessary dietary products.
Contraindications
The range of dishes made from sago grains is quite varied. Soups, main courses, desserts and even compotes - they can all include this product. The cereal is quickly digested and, thanks to its high glycemic index, stimulates appetite. The taste of the cereal itself is not pronounced - it is an almost tasteless product, since it does not have a pronounced taste, but it perfectly absorbs the taste and aromas of other products. Therefore, chefs are happy to add it to other dishes to make them thicker.
As a rule, sago grains are sold already packaged.
When choosing a product, you need to pay attention to the packaging. It must clearly indicate the shelf life and composition. The grains inside the package should not look stuck together - they should be easily separated from each other. It is best if they have a slight yellowish tint.
As for contraindications, in the case of sago they are minimal: cereals should not be consumed only if you are individually intolerant to the product.
On a note
Sago is a dietary food, but only for those who have diseases of the gastrointestinal tract. Perfectly suitable for baby food. However, it is not at all recommended for people with excess body weight. The fact is that starch cereals are quite high in calories. But for those who need strength for exercise, this is good food.
Sago is white matte balls, of course, edible - in childhood, many of us could see this cereal in stores, and even eat delicious dishes from it, but today it is quite difficult to get real sago. There is also artificial sago, and it is easier to get, but also not as easy as it was before - the product, so beloved by many housewives in “Soviet” times, has lost its popularity today, and few people know how to prepare it correctly. However, we will try to talk about this cereal in order, although there is not much information on this topic.
What is sago
True sago comes from sago palms., growing in Southeast Asia, on the islands of the Indian and Pacific Oceans. There are especially many of them on the islands of New Guinea, the Philippines and Indonesia: they reach 15 m in height, and they bear fruit only once - after which they die. It is precisely because such a palm tree accumulates useful and nutritious substances throughout its life - after all, the plant must give them to the fruits - the starch formed in its trunk has such valuable nutritional properties.
So local residents cut down such palm trees to extract sago even before they bloom - up to 150 kg of sago can be obtained from the trunk of one palm tree.
Sago palms are especially important for the inhabitants of the Moluccas and New Guinea - we can say that they occupy the same place in their diet as wheat in the diet of Europeans, and rice in the diet of the Japanese and Chinese. In their homeland, sago palms are not simply cut down before flowering, as poachers would do - they are very actively cultivated, although there are also plenty of these trees in the wild - thanks to the humid and warm tropical climate.
Sago does not contain one of the substances that causes allergies in many people– gluten (gluten), which is abundant in wheat and some other grains, so it was previously used very widely in dietary nutrition, and today it is also indicated for many diseases, as a substitute for other cereals.
How to cook sago
Prepare dishes from sago It’s not difficult, but some subtleties are still worth knowing.
Sago porridge
To cook from sago porridge, you need to sort out a glass of cereal, rinse it with cold water, pour it into salted boiling water and cook for about half an hour, stirring so that there are no lumps - until half cooked. Place the half-cooked sago on a sieve or colander to drain the water, then put it in a small saucepan, filling it to the top, and place a lid on top - it should fit into the pan and press the cereal tightly. Place the saucepan in a water bath and boil on it for about half an hour; then add butter and other additives to taste - many housewives say that the secret of delicious sago porridge is to put a lot of butter in it.
Sago Pie Filling
If you are not going to cook porridge, but you need filling for pies, then keep sago There is no need to use a water bath - just boil it until half cooked, put it on a sieve, cool, and then use it. The fillings can be very different, as in other pies: many housewives highly praise the sago filling with hard-boiled eggs - this filling tastes like rice, but it is softer and easier to digest.
Sago pudding
To prepare a simple sago pudding, pour sago grains (1 cup) with cold water for 2-3 hours, then drain in a colander, let the water drain, and place in boiling milk (2 cups). Cook for a little over half an hour, while stirring, the cereal should not boil.
To the almost finished sago, add yolks mashed with sugar, slices of chopped apples and butter, mix, then add more whipped whites and mix again. Place in a greased pan and bake in the oven at approximately 180°C for about 25-30 minutes. The finished pudding is poured with jam and served. Apples – 150 g, eggs – 4 pcs., butter – 30 g, sugar 60 g, jam – 150-200 g.
If you like to cook with sago, then learn how to cook it for future use as a semi-finished product– this will help save time. The sago, boiled until half-cooked, is placed in a colander (as described above), the water is allowed to drain, then the cereal is spread on a dry, clean towel, dried, put in a container and put in the refrigerator - you can use this sago to prepare many dishes for several days. With it you can cook pies, cheesecakes, casseroles, porridges, flatbreads, shortcakes and even cookies - it will be much faster.
Everything written above relates to natural sago, obtained from the starch of sago palms; artificial cereals, obtained from potato and corn starch, are prepared differently, although such dishes can also be prepared from it. If the sago has been stored for a long time, then before cooking it is soaked in cold water overnight, and then washed and boiled for at least 40 minutes.
Natural sago is also obtained from cassava roots., however, this is no longer the same as sago palm, so it can also be considered a substitute. Cassava belongs to the Euphorbiaceae family, and grows in both the Eastern and Western Hemispheres. It is a shrub, not very tall, and sago is obtained from its tuberous roots, which reach a length of 1 m and can weigh up to 15 kg each. They contain quite a lot of starch - up to 40%, but there are also toxic glycosides that decompose and are removed after washing and cooking.
In our country, sago is most often prepared from a product that we have a lot of - potatoes. It is clear that palm trees do not grow in Russia, except perhaps in the Crimea and the Caucasus, but these regions now belong to other countries, albeit allied ones. Potato starch is moistened, and then rolled into small balls, white and mealy, in special drums - “snowflakes”. Next, these balls are rolled again, sorted, steamed, and they become transparent; glassy grains are obtained - artificial sago.
Of course, you might think that in terms of its nutritional value, sago is no different from starch, but this is not so: all nutrients are concentrated in it, and during the manufacturing process it is also enriched with proteins and vitamins - nicotinic acid, riboflavin, thiamine, etc.
How can a consumer know about the quality of a sago product? After all, sago (unlike rice, buckwheat, etc.) is an artificial grain, but even a natural one is unusual for us - we don’t know what exactly its taste and appearance should be. It's simple: sago should not have any extraneous tastes - sago cannot be bitter, sour, etc. – its taste should be neutral. The smell may be starchy, but fresh, not musty: to feel it better, you need to pour the cereal into your palm, breathe on it to warm it, and then smell it - if there is mold, you can find out right away. The sago grains should also be whole and neat - this means that the sago is fresh and was produced and stored correctly.
Sago Pie
Baking with sago is very tasty and tender - for example, a pie. The dough is made of regular yeast dough, and the sago for the filling is boiled until half cooked, as described above. The onions are finely chopped, fried in melted butter in a saucepan, mixed with sago and heated. Hard-boiled eggs are finely chopped, dill too, and added to the cooled minced meat, along with salt and ground black pepper. The closed pie is made as usual, brushed with beaten egg on top, and baked in a low oven (about 150°C) for 25-30 minutes. For minced meat you will need 400 g of sago, 2-3 onions, 5 eggs, 100 g of butter, a bunch of dill, salt and pepper to taste.
Sago balls
You can make sago balls. A glass of sago is soaked in cold water for 3-4 hours, then placed in a colander to let the water drain, and boiled in milk (2 glasses), adding salt to taste and sugar (2 tbsp). When the porridge becomes viscous, remove it, cool slightly, add 2 beaten eggs and raisins, washed and dried, mix thoroughly, form balls from the warm mass, roll them in breadcrumbs, fry in oil on both sides until golden brown, and then Place in the oven for a couple of minutes. The meatballs are served chilled, with a sauce made from dried fruits: they are boiled with sugar until tender, ground and starch diluted in the cooled broth is added - then they are prepared almost in the same way as jelly.
Sago is included in the diet for gastrointestinal diseases, high cholesterol, and for the prevention of atherosclerosis and cancer.
Sago is a specific starchy grain that is practically unknown on the European continent. It is mined in Asian countries and Oceania from the trunk of the sago palm. The volumes of cereal production are large, but only a small share is exported. All over the world, corn and potato starch are more popular, the taste and properties of which are most similar to sago.
What do you need to know about cereals, what is the effect of the product on the human body, and will the Asian starchy plant be able to conquer the modern market?
General characteristics of the product
Sago is a food product that is extracted from the trunk of the sago palm. Sago is a starchy grain. It is rich in carbohydrates, vitamins, minerals and contains a minimal amount of protein. Cereals have gained particular popularity thanks to low-protein diets.
The sago palm belongs to the genus Metroxylon and grows on the coast of Southeast Asia, the Malay Archipelago, Indonesia, Fiji and New Guinea. The height of the plant is about 9 meters and the diameter is 35 centimeters. Paired pinnate leaves reach 5-7 meters in length. Each leaf is slightly pointed at the end and dotted with 5-centimeter bristly veins. The leaves are attached to a massive groove-like protrusion, which also has spines. After the first fruiting, the plant dies, so the sago palm is disposed of before flowering.
For the local population, the palm tree is a valuable food plant, from the starchy trunk of which sago is extracted. The leaves of the sago palm are used as straw for arranging ceilings, walls, and making rafts. The sago palm is cut down between 7 and 15 years of age, shortly before flowering. It is during this period that the plant is filled with maximum concentration.
One palm tree over the entire period of the biological cycle can produce from 150 to 300 kilograms of starch. The amount of wet raw materials reaches 800 kilograms.
The true taste of sago is neutral, so an abundance of spices, herbs and bright additional ingredients are added to it. In cooking, the product is used as a thickening base for sauces and sweets such as pudding. Sago is boiled to a sticky paste, after which noodles, dumplings and hot snacks are made. You can also cook soup, casserole, meatballs, flatbreads, chips or a sweet dessert using cereals.
How is sago made?
The fruits of the sago palms are harvested, after which the grove is cut down. Starch is extracted from the trunks, washed and sent for cleaning. The starch is ground through a special sieve, which is installed over a hot metal sheet. During heat treatment, starch is converted into cereal. The final stage is drying and packing the cereal into the required containers.
In countries where sago palms do not grow, an artificial preparation method is used. The required ingredients are high quality corn or potato starch. The component is subjected to heat treatment, and the finished enlarged grains are sent for sale.
In some countries, sago is prepared using flour of the same name. It is purchased in the tropics, transported to the desired continent and sold on the Internet or local eco-shops.
Beneficial properties of a starchy product
The benefit lies only in natural sago, which was made according to a specific recipe. This porridge contains an abundance of fiber, which makes the product healthy.
Fiber is the rough part of plants. It is not digested by the human body, because our digestive tract is simply not capable of efficiently breaking down and assimilating the substance - this is precisely the benefit of fiber. It turns into a liquid gel, envelops internal organs, protects mucous membranes and improves the functioning of all body systems. Fiber improves intestinal function, helps regulate weight, harmonizes internal microflora and reduces blood glucose levels. Soluble fiber also feeds a healthy microbiome, helping you look and function better.
Due to the high concentration of carbohydrates, sago replenishes energy balance and helps a person maintain a high rate of activity until the next meal. Cereals improve appetite, protect cell membranes from free radicals, and regulate the process of fat breakdown. Introducing sago into your diet will help you gradually lose weight, normalize your level and accelerate your metabolism to its maximum possible limit.
Chemical composition of the product
| Nutrient balance | |
|---|---|
| (in milligrams per 100 grams) | |
| 300 | |
| 250 | |
| 50 | |
| 50 | |
| 25 | |
| 100 | |
| 250 | |
| 30 | |
| (in micrograms per 100 grams) | |
| 2000 | |
| 10 | |
| 5 | |
| 3800 | |
| 500 | |
| 25 | |
| 40 | |
| Tin (Sn) | 35 |
| 19 | |
| Strontium (Sr) | 200 |
| Titanium (Ti) | 45 |
| 2800 | |
| Zirconium (Zr) | 25 |
Alternatives to cane groats
Tapioca or cassava sago is a grainy, starchy food item. It is extracted from the roots of the cassava plant (tropical milkweed). Tapioca has gained popularity due to its high calorie content and easy digestibility for the human digestive tract. There are 2 varieties of tapioca on the market in tropical countries: classic white and yellow with the addition of burnt sugar.
Tapioca is made from the roots of a tropical plant. The root is cleaned of dirt/dust, thoroughly washed under water and cleaned. The plant is then placed in a pot of liquid/lake/river for 3-4 days. The root is ground, then water is added and wait for the starch grains to completely settle to the bottom. The finished starch is removed from the liquid and mixed with water again. Manipulations with moisture can continue up to 5 times until the starch becomes completely clean. The finished ingredient is poured into a metal container, placed on low heat and cooked, stirring constantly. The starch gradually thickens and forms specific lumps - tapioca.
Tapioca concentrates:
- 15% water;
- 3% crude protein;
- 2.5% vegetable fat;
- 4% fiber;
- 3.5% ash;
- 83% organic substances, which are represented mainly by starch.
As for crude protein, 50% of it consists of true protein compounds, the remaining 50 are represented by non-protein nitrogen. The component itself is of little value: it contains few essential and. Tapioca is an excellent addition to a balanced diet, rather than a variation on one of the basic foods.
Add it as a side dish, a base for soup or a new flavor combination for flatbreads, but be sure to combine it with fast carbohydrates, protein of any origin and vegetables/fruits.
Possible harm and contraindications to eating cereals
The only danger hidden behind a starchy food product is its high calorie content. There are 335 kcal per 100 grams of sago. People who are obese or have too many calories in their diet need to take special care. Calculate an individual portion of sago per day, which will harmoniously complement the BJU and will not overload the gastrointestinal tract.
Scientists recommend limiting the consumption of refined starch without direct indications. For children and the elderly who need to absorb more food, sago can provide an impressive supply of energy to maintain life. But an adult with a balanced diet can develop obesity, hormonal system disorders, disturbances in peristalsis and increased insulin levels.
So is it possible to eat cereal? It is possible, provided that sago is properly introduced into the daily diet. The ingredient should replenish the need for carbohydrates, but not exceed the daily requirement. It is best to use several varieties of cereals and alternate them daily.
Supplement your serving of sago with at least 100 grams of vegetables. They will help the internal organs break down the cereal more easily and slowly to prolong saturation without causing a feeling of heaviness. Nutritionists also advise combining porridge with acceptable protein - fish or meat.
The only direct contraindication is individual intolerance to the product.
Use of the component in cooking
The cereal does not have a pronounced taste; it is rather neutral, like unseasoned semolina porridge. But sago perfectly absorbs other aromatic and flavor palettes. Cereals can be made spicy with, or sweet with, your favorite berries. Cooking sago is a real field for creativity.
What is prepared from the starchy ingredient:
- pudding;
- sweet/cold snack;
- side dish in the form of cereals;
- filling for sweet and savory pies;
- variation of risotto.
When cooking, you need to focus all your efforts on the consistency of the finished dish. It is important not to overcook the sago on the fire, to choose the optimal ratio of liquids in order to prepare a crumbly pearl mass, and not jelly or a stringy starch cake.
How to cook sago correctly
Rinse the cereal 2-3 times in cold running water. Place the pan on the heat, bring to a boil and add the sago to the boiling liquid.
Sago can only be cooked in boiling water. If you throw cereal into a cold liquid, it will spread throughout the container or turn into a dense lump.
For 1 glass of porridge, use 3.5 liters of water. You can pre-salt the liquid and add spices to taste. Boil the porridge for 30 minutes, stirring occasionally. After 30 minutes, the sago will only be half cooked. Place the half-cooked cereal in a colander, pour into another container, cover with a lid and place in a water bath. The sago will arrive there over the next 30 minutes. The liquid that has accumulated in the starchy granules will evaporate, and the porridge itself will become crumbly and tender.
Porridge can be cooked in a slow cooker. To do this, heat 4 liters of liquid, pour the required set of spices into the boiling mixture and add sago. Use the “Porridge” mode and cook the cereal for 50 minutes. After the finishing signal, select the “Warming” mode and leave the cereal for another 5-10 minutes.
Sago can be used to make a versatile semi-finished product. It can be stored in the refrigerator for several days and become the basis for a pie, cutlets, sweet pudding or a regular portion of porridge. Boil the starchy product until half cooked, drain in a colander and allow excess liquid to drain completely. Place the cereal on a clean towel and smooth to a thin, even layer. As soon as the cereal dries, pour it into a container and put it in the refrigerator. As a result, we save time by at least 2 times and have a ready-made base for your favorite dishes.
Sago can be cooked in combination with other types of cereals. The starchy product will perfectly complement buckwheat, rice, corn porridge and another of your choice. Mix 2 or more grains in equal quantities after cooking. Also add spices, oils and other component additives after each porridge is ready.
The abundance on store shelves can make even the most experienced housewife think. Especially the grocery department has been pleased with its variety lately. You go there and begin to ask questions that would never have occurred to you before. For example, how to cook sago? And what is this anyway? It turns out that your parents know this cereal firsthand. Relatively recently, it was very popular, but in post-Soviet times it disappeared from the shelves and from the everyday menu. So, if you ask your loved ones, you will probably find out from them proven recipes for preparing sago cereal. And if not, then we ourselves will be happy to share this information with you. At the same time, we’ll explain what sago is made from, how to properly cook sago, and what this product will bring to your diet.
What is sago? Natural and artificial sagoThe origin of the obscure name “sago” is explained by the exotic origin of this cereal. It is mined in southern Asia, Thailand, Indonesia, New Guinea and other oceanic islands where sago palms grow. The wood of their trunks contains a large amount of starch, which is especially valuable for its chemical composition. The kernel is removed from the core of the tree, crushed, washed, and through such complex step-by-step manipulations, sago is obtained: a whitish round grain with a matte surface. True, it is undesirable to focus only on appearance. Before you buy sago in the store, take the time to read the text on the packaging. Read the information about the composition of the cereal. You are almost equally likely to have one of the following types of sago in your hands:
- Real sago has long been extracted from the trunks of sago palms, which are cultivated or cut down wild trees before flowering. One palm tree can produce up to 150 kg of sago, but only once.
- Cassava sago is obtained from the roots of a plant that has nothing to do with palm trees. This is an edible cassava, rich in starch, but also containing poisonous glycosides. Cassava is grown commercially for rubber and food, so sago is cheaper than palm sago.
- Potato sago is an invention of the Soviet food industry. Since neither palm trees nor cassava can be found in our latitudes, they found a replacement in the form of potatoes, also rich in starch.
- Corn Sago – Similar to the potato product, fake sago is made from corn starch suitable for the production of such grains.
Composition and benefits of sago
Real sago is very popular not only in Asian countries, but also beyond its borders. For the indigenous people of the Guinean Islands, this cereal is as important as rice is for the Chinese and wheat is for Europeans. The nutritional value of sago lies in its composition, which is quite specific. There is very little protein in this cereal, but there is plenty of carbohydrates (complex and simple), dietary fiber and some fat. Vitamins are represented by group B, fat-soluble vitamins A, E and PP. There are many minerals: iron, sodium, potassium, magnesium, calcium, phosphorus, sulfur, iodine and even molybdenum, vanadium, cobalt, strontium and zirconium. But the main advantage of sago over other cereals is not what it contains, but what it does not contain. Here is a paradox: the minimum protein content and the complete absence of gluten, or gluten, allows sago to be included in the diet of people with food allergies and low-protein therapeutic diets.
How to cook sago
The fact that sago is considered a grain may be a reason to cook it using standard cooking technology. But in the case of sago, this will be wrong: neither the taste nor the benefits will be fully revealed. Moreover, a special cooking technique applies to all types of sago: both real and simulated from potatoes or corn. And all because even sago substitutes are not identical to starch. Their chemical composition is more concentrated and undergoes certain processes during cooking, and therefore requires the right approach: 
- Sago porridge is prepared in several stages. First, the dry cereal is sorted out (although it may not contain scales, sometimes debris and other foreign particles get into it), then it is washed a couple of times under the tap with cool water.
- Meanwhile, salted water should boil on the stove at the rate of 1 liter of liquid per 1-1.5 cups of sago.
- Pour the cereal into a pan of boiling water, reduce the heat to low and cook for about half an hour. Don't forget to stir the porridge so that the grains don't stick together.
- After half an hour, the sago porridge will only be half ready, but it’s time to remove it from the heat. Place the contents of the pan in a sieve and drain the water.
- Return the semi-finished sago grains to the same pan or another, smaller one. Cover with a lid, or even better, press down on top with pressure. Place the pan with the cereal in a water bath and evaporate in this way for about 30 minutes.
- After half an hour, add a generous piece of butter to the sago porridge, stir and leave covered for 10 minutes to soak.
Sago Recipes
Of course, porridge in water is far from the only way to cook sago deliciously. Once you've mastered the basic sago grain recipe, try adding a twist to it in one of these delicious ways: 
- Sago milk porridge. For 1 cup of sago cereal you will need at least 1 liter of whole milk (cow or goat), a packet of vanilla sugar (or a tablespoon of granulated sugar and vanilla on the tip of a knife), half a pinch of salt and 100 grams of butter. Butter, like milk, can be used ghee. Sort the grains and rinse with cool water. Salt the milk and put on fire. Add sugar and cereal to boiling milk and stir. Continue stirring for another 25-30 minutes while the porridge cooks over low heat. Then remove the pan from the stove and, covering it with a lid, place it in an oven preheated to 160-180°C. There, the sago porridge will be ready in about 30-40 minutes, but you can leave it for longer, like in a thermostat. Before serving, season the porridge with oil and stir so that it is evenly distributed.
To avoid moving the pan of porridge from the stove to the oven, you can immediately cook the sago in a slow cooker. The proportions of the products will remain the same, the device mode is “milk porridge”. You can leave it heated for a while and top it with oil before eating directly in the bowl or on plates. - Sweet sago porridge with rice. For a fuller taste, it is also better to cook it in milk or milk diluted with water 1:1. In any case, for 1 liter of liquid, take half a glass of sago and half a glass of white polished rice, two packets of vanilla sugar (or 2 tablespoons of granulated sugar and a little vanilla or vanilla essence), half a coffee spoon of salt, a handful of raisins, 100 grams of butter, and also any other dried fruits, fresh fruits, nuts and/or candied fruits of your choice. Sort both grains and rinse. Sago only needs to be rinsed with cool water once, but rice will require several rinses. Soak the raisins in boiling water. Salt the milk and/or water and bring to a boil in a saucepan of suitable volume. Place the sago and rice in the boiling liquid, add vanilla and sugar and, stirring, simmer over low heat for about half an hour. Then remove from heat, add the squeezed raisins and cover with a lid. Place the pan in the oven, preheated to 150-170°C. In about 30 minutes the porridge will be ready. Toss it with butter and, when serving, garnish with pieces of fruit/nuts, jam, marmalade or honey.
Sago can be prepared for future use by preparing a kind of semi-finished product from the cereal. It keeps well in the refrigerator and is quickly prepared when needed to be used as a side dish, topping for baked goods, or whatever else you like. To do this, just cook the sago on the stove until half cooked (within 30 minutes), and then dry it on a towel and transfer it to a clean container. You can safely make this preparation several days in advance and use it to prepare not only porridge, but also first courses: - Sago stew. For 2 liters of prepared meat or vegetable broth, take approximately half a glass of sago (raw cereal or half-cooked from the refrigerator), a bunch of fresh herbs, a pinch of salt, ground pepper and/or other spices to taste. Add salt to the broth and bring to a boil on the stove. While it is heating, sort and rinse the sago. Place the cereal into the boiling broth and cook for about 15 minutes. Then add the spices, cover and cook for another 5-7 minutes. Meanwhile, chop the greens. Pour the stew into bowls and sprinkle each serving with a pinch of herbs. Similarly, you can make soup with sago and meat or fish, potatoes and/or other vegetables.
The abundance on store shelves can make even the most experienced housewife think. Especially the grocery department has been pleased with its variety lately. You go there and begin to ask questions that would never have occurred to you before. For example, how to cook sago? And what is this anyway? It turns out that your parents know this cereal firsthand. Relatively recently, it was very popular, but in post-Soviet times it disappeared from the shelves and from the everyday menu. So, if you ask your loved ones, you will probably find out from them proven recipes for preparing sago cereal. And if not, then we ourselves will be happy to share this information with you. At the same time, we’ll explain what sago is made from, how to properly cook sago, and what this product will bring to your diet.
What is sago? Natural and artificial sago
The origin of the obscure name “sago” is explained by the exotic origin of this cereal. It is mined in southern Asia, Thailand, Indonesia, New Guinea and other oceanic islands where sago palms grow. The wood of their trunks contains a large amount of starch, which is especially valuable for its chemical composition. The kernel is removed from the core of the tree, crushed, washed, and through such complex step-by-step manipulations, sago is obtained: a whitish round grain with a matte surface. True, it is undesirable to focus only on appearance. Before you buy sago in the store, take the time to read the text on the packaging. Read the information about the composition of the cereal. You are almost equally likely to have one of the following types of sago in your hands:
Real sago has long been extracted from the trunks of sago palms, which are cultivated or cut down wild trees before flowering. One palm tree can produce up to 150 kg of sago, but only once.
Cassava sago is obtained from the roots of a plant that has nothing to do with palm trees. This is an edible cassava, rich in starch, but also containing poisonous glycosides. Cassava is grown commercially for rubber and food, so sago is cheaper than palm sago.
Potato sago is an invention of the Soviet food industry. Since neither palm trees nor cassava can be found in our latitudes, they found a replacement in the form of potatoes, also rich in starch.
Corn Sago – Similar to the potato product, fake sago is made from corn starch suitable for the production of such grains.
Potato and corn starch are moistened and forced through a centrifuge, where they are collected into balls. After steaming, they actually look very similar to palm sago. You can distinguish them by focusing on the price of the cereal and the specified composition of the product.
Composition and benefits of sago composition of sago Real sago is very popular not only in Asian countries, but also beyond its borders. For the indigenous people of the Guinean Islands, this cereal is as important as rice is for the Chinese and wheat is for Europeans. The nutritional value of sago lies in its composition, which is quite specific. There is very little protein in this cereal, but there is plenty of carbohydrates (complex and simple), dietary fiber and some fat. Vitamins are represented by group B, fat-soluble vitamins A, E and PP. There are many minerals: iron, sodium, potassium, magnesium, calcium, phosphorus, sulfur, iodine and even molybdenum, vanadium, cobalt, strontium and zirconium. But the main advantage of sago over other cereals is not what it contains, but what it does not contain. Here is a paradox: the minimum protein content and the complete absence of gluten, or gluten, allows sago to be included in the diet of people with food allergies and low-protein therapeutic diets.
How to cook sago The fact that sago is considered a grain may be a reason to cook it using standard cooking technology. But in the case of sago, this will be wrong: neither the taste nor the benefits will be fully revealed. Moreover, a special cooking technique applies to all types of sago: both real and simulated from potatoes or corn. And all because even sago substitutes are not identical to starch. Their chemical composition is more concentrated and undergoes certain processes during cooking, and therefore requires the right approach:
cooking sago Sago porridge is prepared in several stages. First, the dry cereal is sorted out (although it may not contain scales, sometimes debris and other foreign particles get into it), then it is washed a couple of times under the tap with cool water.
Meanwhile, salted water should boil on the stove at the rate of 1 liter of liquid per 1-1.5 cups of sago.
Pour the cereal into a pan of boiling water, reduce the heat to low and cook for about half an hour. Don't forget to stir the porridge so that the grains don't stick together.
After half an hour, the sago porridge will only be half ready, but it’s time to remove it from the heat. Place the contents of the pan in a sieve and drain the water.
Return the semi-finished sago grains to the same pan or another, smaller one. Cover with a lid, or even better, press down on top with pressure. Place the pan with the cereal in a water bath and evaporate in this way for about 30 minutes.
After half an hour, add a generous piece of butter to the sago porridge, stir and leave covered for 10 minutes to soak.
Popular wisdom says that porridge cannot be spoiled with oil. So, this is especially true for sago porridge. Some housewives even believe that it is butter that gives this dish its special charm. So don’t skimp and use at least 100 grams of high-quality oil for porridge from a glass of cereal.
Sago Recipes Of course, porridge in water is far from the only way to cook sago deliciously. Once you've mastered the basic sago grain recipe, try adding a twist to it in one of these delicious ways:
sago milk porridge Sago milk porridge. For 1 cup of sago cereal you will need at least 1 liter of whole milk (cow or goat), a packet of vanilla sugar (or a tablespoon of granulated sugar and vanilla on the tip of a knife), half a pinch of salt and 100 grams of butter. Butter, like milk, can be used ghee. Sort the grains and rinse with cool water. Salt the milk and put on fire. Add sugar and cereal to boiling milk and stir. Continue stirring for another 25-30 minutes while the porridge cooks over low heat. Then remove the pan from the stove and, covering it with a lid, place it in an oven preheated to 160-180°C. There, the sago porridge will be ready in about 30-40 minutes, but you can leave it for longer, like in a thermostat. Before serving, season the porridge with oil and stir so that it is evenly distributed.
To avoid moving the pan of porridge from the stove to the oven, you can immediately cook the sago in a slow cooker. The proportions of the products will remain the same, the device mode is “milk porridge”. You can leave it heated for a while and top it with oil before eating directly in the bowl or on plates.
Sweet sago porridge with rice. For a fuller taste, it is also better to cook it in milk or milk diluted with water 1:1. In any case, for 1 liter of liquid, take half a glass of sago and half a glass of white polished rice, two packets of vanilla sugar (or 2 tablespoons of granulated sugar and a little vanilla or vanilla essence), half a coffee spoon of salt, a handful of raisins, 100 grams of butter, and also any other dried fruits, fresh fruits, nuts and/or candied fruits of your choice. Sort both grains and rinse. Sago only needs to be rinsed with cool water once, but rice will require several rinses. Soak the raisins in boiling water. Salt the milk and/or water and bring to a boil in a saucepan of suitable volume. Place the sago and rice in the boiling liquid, add vanilla and sugar and, stirring, simmer over low heat for about half an hour. Then remove from heat, add the squeezed raisins and cover with a lid. Place the pan in the oven, preheated to 150-170°C. In about 30 minutes the porridge will be ready. Toss it with butter and, when serving, garnish with pieces of fruit/nuts, jam, marmalade or honey.
Sago can be prepared for future use by preparing a kind of semi-finished product from the cereal. It keeps well in the refrigerator and is quickly prepared when needed to be used as a side dish, topping for baked goods, or whatever else you like. To do this, just cook the sago on the stove until half cooked (within 30 minutes), and then dry it on a towel and transfer it to a clean container. You can safely make this preparation several days in advance and use it to prepare not only porridge, but also first courses:
Sago stew. For 2 liters of prepared meat or vegetable broth, take approximately half a glass of sago (raw cereal or half-cooked from the refrigerator), a bunch of fresh herbs, a pinch of salt, ground pepper and/or other spices to taste. Add salt to the broth and bring to a boil on the stove. While it is heating, sort and rinse the sago. Place the cereal into the boiling broth and cook for about 15 minutes. Then add the spices, cover and cook for another 5-7 minutes. Meanwhile, chop the greens. Pour the stew into bowls and sprinkle each serving with a pinch of herbs. Similarly, you can make soup with sago and meat or fish, potatoes and/or other vegetables.
Like semolina, housewives have become adept at using sago for baking cookies and making casseroles. Try replacing semolina with half-cooked sago grains - the taste will probably turn out interesting and new. Moreover, good quality sago grain does not have a pronounced taste and adapts perfectly to the components of either a salty or a sweet dish. Use this versatility of sago and treat your loved ones to healthy and satisfying meals. Bon appetit to you and your family!
Beauty and Health Health Nutrition
Sago is white matte balls, of course, edible - in childhood, many of us could see this cereal in stores, and even eat delicious dishes from it, but today it is quite difficult to get real sago. There is also artificial sago, and it is easier to get, but also not as easy as it was before - the product, so beloved by many housewives in “Soviet” times, has lost its popularity today, and few people know how to prepare it correctly. However, we will try to talk about this cereal in order, although there is not much information on this topic.
What is sago
True sago comes from sago palms., growing in Southeast Asia, on the islands of the Indian and Pacific Oceans. There are especially many of them on the islands of New Guinea, the Philippines and Indonesia: they reach 15 m in height, and they bear fruit only once - after which they die. It is precisely because such a palm tree accumulates useful and nutritious substances throughout its life - after all, the plant must give them to the fruits - the starch formed in its trunk has such valuable nutritional properties.
So local residents cut down such palm trees to extract sago even before they bloom - up to 150 kg of sago can be obtained from the trunk of one palm tree.
Sago palms are especially important for the inhabitants of the Moluccas and New Guinea - we can say that they occupy the same place in their diet as wheat in the diet of Europeans, and rice in the diet of the Japanese and Chinese. In their homeland, sago palms are not simply cut down before flowering, as poachers would do - they are very actively cultivated, although there are also plenty of these trees in the wild - thanks to the humid and warm tropical climate.
Sago does not contain one of the substances that causes allergies in many people– gluten (gluten), which is abundant in wheat and some other grains, so it was previously used very widely in dietary nutrition, and today it is also indicated for many diseases, as a substitute for other cereals.
How to cook sago
Prepare dishes from sago It’s not difficult, but some subtleties are still worth knowing.
Sago porridge
To cook from sago porridge, you need to sort out a glass of cereal, rinse it with cold water, pour it into salted boiling water and cook for about half an hour, stirring so that there are no lumps - until half cooked. Half-cooked sago is thrown into a sieve or colander to drain the water, then put it in a small saucepan, filling it ½ full, and put a lid on top - it should fit into the pan and press the cereal tightly. Place the saucepan in a water bath and boil on it for about half an hour; then add butter and other additives to taste - many housewives say that the secret of delicious sago porridge is to put a lot of butter in it.
Sago Pie Filling
If you are not going to cook porridge, but you need filling for pies, then keep sago There is no need to use a water bath - just boil it until half cooked, put it on a sieve, cool, and then use it. The fillings can be very different, as in other pies: many housewives highly praise the sago filling with hard-boiled eggs - this filling tastes like rice, but it is softer and easier to digest.
Sago pudding
To prepare a simple sago pudding, pour sago grains (1 cup) with cold water for 2-3 hours, then drain in a colander, let the water drain, and place in boiling milk (2 cups). Cook for a little over half an hour, while stirring, the cereal should not boil.
To the almost finished sago, add yolks mashed with sugar, slices of chopped apples and butter, mix, then add more whipped whites and mix again. Place in a greased pan and bake in the oven at approximately 180°C for about 25-30 minutes. The finished pudding is poured with jam and served. Apples – 150 g, eggs – 4 pcs., butter – 30 g, sugar 60 g, jam – 150-200 g.
If you like to cook with sago, then learn how to cook it for future use as a semi-finished product– this will help save time. The sago, boiled until half-cooked, is placed in a colander (as described above), the water is allowed to drain, then the cereal is spread on a dry, clean towel, dried, put in a container and put in the refrigerator - you can use this sago to prepare many dishes for several days. With it you can cook pies, cheesecakes, casseroles, porridges, flatbreads, shortcakes and even cookies - it will be much faster.
Everything written above relates to natural sago, obtained from the starch of sago palms; artificial cereals, obtained from potato and corn starch, are prepared differently, although such dishes can also be prepared from it. If the sago has been stored for a long time, then before cooking it is soaked in cold water overnight, and then washed and boiled for at least 40 minutes.
Natural sago is also obtained from cassava roots., however, this is no longer the same as sago palm, so it can also be considered a substitute. Cassava belongs to the Euphorbiaceae family, and grows in both the Eastern and Western Hemispheres. It is a shrub, not very tall, and sago is obtained from its tuberous roots, which reach a length of 1 m and can weigh up to 15 kg each. They contain quite a lot of starch - up to 40%, but there are also toxic glycosides that decompose and are removed after washing and cooking.
In our country, sago is most often prepared from a product that we have a lot of - potatoes. It is clear that palm trees do not grow in Russia, except perhaps in the Crimea and the Caucasus, but these regions now belong to other countries, albeit allied ones. Potato starch is moistened, and then rolled into small balls, white and mealy, in special drums - “snowflakes”. Next, these balls are rolled again, sorted, steamed, and they become transparent; glassy grains are obtained - artificial sago.
Of course, you might think that in terms of its nutritional value, sago is no different from starch, but this is not so: all nutrients are concentrated in it, and during the manufacturing process it is also enriched with proteins and vitamins - nicotinic acid, riboflavin, thiamine, etc.
How can a consumer know about the quality of a sago product? After all, sago (unlike rice, buckwheat, etc.) is an artificial grain, but even a natural one is unusual for us - we don’t know what exactly its taste and appearance should be. It's simple: sago should not have any extraneous tastes - sago cannot be bitter, sour, etc. – its taste should be neutral. The smell may be starchy, but fresh, not musty: to feel it better, you need to pour the cereal into your palm, breathe on it to warm it, and then smell it - if there is mold, you can find out right away. The sago grains should also be whole and neat - this means that the sago is fresh and was produced and stored correctly.
Sago Pie
Baking with sago is very tasty and tender - for example, a pie. The dough is made of regular yeast dough, and the sago for the filling is boiled until half cooked, as described above. The onions are finely chopped, fried in melted butter in a saucepan, mixed with sago and heated. Hard-boiled eggs are finely chopped, dill too, and added to the cooled minced meat, along with salt and ground black pepper. The closed pie is made as usual, brushed with beaten egg on top, and baked in a low oven (about 150°C) for 25-30 minutes. For minced meat you will need 400 g of sago, 2-3 onions, 5 eggs, 100 g of butter, a bunch of dill, salt and pepper to taste.
Sago balls
You can make sago balls. A glass of sago is soaked in cold water for 3-4 hours, then placed in a colander to let the water drain, and boiled in milk (2 glasses), adding salt to taste and sugar (2 tbsp). When the porridge becomes viscous, remove it, cool slightly, add 2 beaten eggs and raisins, washed and dried, mix thoroughly, form balls from the warm mass, roll them in breadcrumbs, fry in oil on both sides until golden brown, and then Place in the oven for a couple of minutes. The meatballs are served chilled, with a sauce made from dried fruits: they are boiled with sugar until tender, ground and starch diluted in the cooled broth is added - then they are prepared almost in the same way as jelly.
Sago is included in the diet for gastrointestinal diseases, high cholesterol, and for the prevention of atherosclerosis and cancer.
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