How is sago made? Can sago be left overnight after cooking?

Friends who often drink milk tea know that there are all kinds of ingredients that can be added to milk tea, such as pearls, coconut, sago, grass jelly, etc. There are also some strange ingredients, such as agar-agar, popping pearls, etc. So what is sago made of and how is it made?

How is sago made?

Sago has the Chinese character "米" in its name, but it has nothing to do with rice. It is artificially made, just like the pearls and coconut in milk tea. Put the stems of the sago palm tree into clean water, wash and precipitate repeatedly to get fine rice flour, dry the rice flour, add water, and then knead it into sago.

So you can see sago of different sizes in the market. After the sago is cooked, it is added to various desserts, which is the sago pudding we often eat.

Sago dew is also known as sago. Some sago is made from cassava flour, wheat starch, corn flour, etc.

Can the cooked tapioca pearls be left overnight?

Yes, just cover it with plastic wrap or a plastic cover. But it is still recommended not to keep it for too long, and eat it up as soon as possible!

When sago is cooked properly, it becomes chewy and bouncy and tastes especially good. Normally, some fruit, milk and coconut milk are added to the sago dessert. How do you store the sago at this time?

In fact, it is very simple. Just wait for the tapioca pearls to cool down naturally and then refrigerate them. When the tapioca pearls are refrigerated, they will be more chewy and taste very good. However, it is recommended to eat them fresh because they are food after all!

What are the benefits of eating sago?

The main component of sago is starch, which has the effect of warming the spleen, treating spleen and stomach weakness, and indigestion. Sago also has the function of restoring the skin's natural moisturizing function. Therefore, sago dew is very popular, especially among women. It also has the effect of strengthening the spleen and lungs and eliminating phlegm.

Good tapioca pearls are white in color, smooth and round in surface, hard but not brittle, not mushy after cooking, transparent, chewy and tough.