Sago Porridge
Ingredients
Directions
Soak the sago in cold water for a few minutes.
Boil the sago gently in 1 quart of water for about 1 hour, adding the salt.
Pour it into a soup plate and serve.
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 that thickens the water as it cooks, giving the porridge its body and texture.
The step that matters
Boil the sago gently. Sago starch swells and thickens as it cooks. Gentle heat lets the granules hydrate evenly and soften through, while a hard boil can break them up unevenly and scorch the bottom of the pot.
“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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