3 Review(s)

While they may seem inaccessible at first, sago pearls are the healthy starch you never knew was so versatile! Sago pearls soften to spongy, soft balls once cooked, and are used to create comforting sweet puddings and desserts in Southeast Asian cuisine, especially in Singapore, Indonesia and Malaysia. It is delicious when paired with coconut milk, jackfruit, mango or durian, and in the famous Hong Kong dessert called - very simple - mango pomelo sago. New Zealanders swear by their lemon sago pudding, and sago is also extensively used in Indian cuisine as part of everyday breakfasts and religious fasts – sabudana vada (savoury sago fritters) and sabudana khichdi (savoury sago pudding) are popular dishes that can be recreated in your kitchen in no time! Sago cooks fast and is a great blank canvas for a variety of flavours. Try making a vegan stir-fry with peanuts and vegetables, or substituting it for couscous. It pairs well with coconut milk, peanuts and warm spices, and will be a great way to add complex carbohydrates to your diet. JK Masale’s superior quality sago pearls, big or small, are a fantastic gateway to discovering a well-kept nutritional secret straight from the kitchens of South and Southeast Asia.