What is sago made of and what is sago made of?

Sago is an edible starch made by processing the trunk and body (stem) of palm trees, soaking, precipitating, and drying through mechanical treatment.

The most traditional starch is extracted from the pith of the coconut palm (also known as sand valley) and processed by hand.

In fact, large grains of sago are also very common ingredients, but people often don't think of them as sago, such as bubble tea, where the "pearls" are also a kind of sago (also with flour balls), and various flavors of "pearls", such as chocolate or various fruit butters, all because of the addition of other things.

The sago shipped is made into a paste by adding water and then kneaded into pellets through a sieve. According to the size of the particle, it can be divided into pearl sago or projectile sago. Sago is almost pure starch and contains 88% carbohydrates, protein, a small amount of fat and a trace amount of B vitamins.

The sago sold in the market is mostly mixed with a large number of other starchy substances such as tapioca flour.

Sago is an edible starch made by processing the trunk and body (stem) of the palm tree (metroxylon sp), soaking, precipitating and drying through mechanical treatment, and the most traditional starch extracted from the wood pith of the coconut tree (also known as the sand valley) of the coconut tree in the West Valley, which is processed by hand.

Sago is produced in the Malay Archipelago, the sago is pure and white, the name is Zhenzhu West Valley, white and smooth, and the nutrition is quite rich. It can be consumed by the general population.

Similu is also called Nishigu rice.

Sago is produced in the South Sea Islands and is a specialty of Indonesia. Sago is an edible sago starch made from the trunk and stem of palm trees, through mechanical treatment, soaking, precipitation, and drying, and the most traditional sago is the starch extracted from the pith of the coconut tree in the West Valley, which is processed by hand.

There are three main categories of sago, small sago, medium sago, and large sago, and the sago made from the starch extracted from the palm family that we just mentioned is a processed rice that is shaped like a pearl. People add water to the sago flour to make a paste, and then put it in a sieve to grind, and after these simple processes, the sago flour can be turned into the sago that we see the size of a grain of rice. Of course, there are also some sago that is processed from wood cracked potato flour, wheat starch, and bud flour.

Sago is often used to make porridge, soup, dim sum and other foods, it has the effect of warming the source to strengthen the spleen, treat spleen and stomach weakness, indigestion, tonify the lungs, and dissolve phlegm.

Sago is a key talk made of starch. Strictly speaking, sago is an edible starch made of palm trunks and stems, soaked, precipitated and dried by mechanical treatment, which is a green and healthy food, or the most traditional sago is the starch extracted from the wood pith of the coconut tree in the West Valley. After hand-processing, sago is pure, white, white and smooth, and nutritious, and can be eaten by the general population.

Precautions for eating sago:

When eating sago, you should not only pay attention not to eat too much, but also pay attention to understand the quality of sago. Good sago has a white color, a round surface, and a hard and smooth texture; After cooking, it will not stick to the pan, and the transparency is good, and it tastes chewy. It is also necessary to pay attention to the suitable and contraindicated groups of sago.

Sago is edible for most people, especially for people with weak constitutions after illness and childbirth.

Sago dew is also called Nishigu rice, some of which are processed from tapioca flour, wheat starch, and bud flour, and some are made of starch extracted from palm plants, which is a kind of processed rice that is shaped like a pearl. There are three kinds of small sago, medium sago and large sago, which are often used to make porridge, soup, snacks and other foods, and the main ingredient of sago is starch, which has the effect of warming and strengthening the spleen, treating spleen and stomach weakness, and indigestion. Sago also has the function of restoring natural moisturizing.

That's why sago is very popular with people, especially ladies. Next, I will introduce to you the method of sago dew.

Simi dew method.

Ingredients: 50 grams of sago, two cartons of ice milk, 150 grams of cotton sugar.

1. Put the sago in clean water and wash it well.

2. Pour a little more water into the pot and bring to a boil over high heat.

3. After the pot boils, pour sago and bring to a boil. Do not cover while cooking, and stir with a spoon while cooking, otherwise the sago will stick to the bottom of the pan.

4. Cook until the sago is translucent, then separate the sago from the hot water.

5. Boil another pot of boiling water, and put the sago that has just been boiled until it is translucent and separated from the water into the boiling water.

6. Cook until everything is transparent, and pour all the boiling water away.

7. Put the sago in a container with cold boiled water and put it in the refrigerator on ice for a few hours.

8. When eating, add an appropriate amount of ice milk (or pour ice coconut water) and cotton sugar and mix well to eat.

Ingredients: mango, coconut water, milk, small sago.

Excipients: honey.

1. Add water to a pot and bring to a boil, pour the sago into the pot, turn to low heat, cover and cook. Add enough water and stir from time to time during cooking to avoid sticking the bottom.

2. While waiting for the sago to be cooked, we will process the mangoes. Cut the mango along the core, use a knife to cross the flesh, then flip the peel and gently cut the flesh along the peel with a knife.

3. After about 25 minutes, when the sago is cooked until transparent, and only a small white spot in the middle remains, turn off the heat, cover and simmer for 5 minutes.

4. When the sago is completely transparent, scoop it up with a mesh sieve and go through the cold boiled water.

5. Pour in the milk and coconut water and stir well.

6. After sago is soaked in milk for 15 minutes, add mango and a little honey. If you put it in the refrigerator and refrigerate it a little, it will be more effective to eat.

Sago is an edible sago starch made by processing the core or soft core of palm trees, through mechanical treatment, soaking, precipitation, and drying, and the most traditional starch is extracted from the pith of the coconut tree in the West Valley, which is processed by hand.