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Drink

Sago Milk

A beverage made by cooking sago in water and milk until thickened.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 3 ingredients
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Sago Milk

Ingredients

Directions

Prepare

  1. Soak the sago in cold water for 1 hour and drain.

  2. Wash the sago well, then add it to a pot with 4 cups of water.

Cook

  1. Simmer gently until the sago becomes clear.

  2. Add 4 cups of milk and cook slowly until thickened.

  3. Serve warm.

Recipe from a historical cookbook (Internet Archive).

Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.

Explore the science

What each ingredient does

Sago
Forms the thick, starchy body of the dish as it cooks and turns clear.
Milk
Adds creaminess and richness, and thickens the dish as it cooks slowly.

The step that matters

Simmering the sago until clear. Sago pearls have a white starchy core that must be fully cooked through to become translucent. Stopping early leaves a chalky center, and cooking too hard can make them stick together or break down.

“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.

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