Sago Porridge
Ingredients
Directions
Prepare
Soak the sago in cold water for 10 minutes.
Cook and serve
Boil the sago gently for 1 hour.
Season with a little sugar.
Pour into soup plates.
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
- Starch granules swell and thicken the liquid as they cook, giving the porridge its body.
- Sugar
- Adds sweetness to balance the mild, plain flavour of the sago.
The step that matters
Boil the sago gently for 1 hour. Sago must cook long enough for its starch to swell fully and lose its chalky raw centre. Gentle heat keeps the porridge from scorching or sticking to the pan while it thickens.
“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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