The tapioca pearls become clear, almost transparent when cooked, have a gelatinous texture, and have no taste. Tapioca pearls, often known as sweet caviar, can be prepared in a variety of ways, including with fruit juice (grape, orange, pineapple), or milk.
The emblematic dish of “tapioca pearls” is tapioca pearls in red wine, a relatively new food item introduced by German immigrants with tiny cassava pearls cooked in wine prepared by Italian immigrants. A notable example of cultural blending is ” the Sagu Tapioca dessert.”
Sago is cooked in this country in a fashion that resembles a sweet, or halwa, as it is known. The sago is boiled in a liquid made with caramelized sugar and perfumed with saffron, rose water, and cardamom until it turns into a gloopy mass. It takes a little time and patience to complete the project, but the ultimate effect is truly stunning.
I’m delighted I was able to complete it. My thoughts wanted to create the Ferni, which is a local type rice pudding, but as soon as I spotted the pack of sago aka tapioca pearls in my cupboard, I knew I had to create the Sago that I had been coveting for a long time.
Tapioca Pearls Sagu dessert
Sagu Tapioca Dessert or tapioca pearls are used in this European treat, which can be delicately flavored with saffron, rose water, and cardamom.
- 2 cups of tapioca pearls
- 4 cups of water
- Coconut cream Sauce
- 1 can of coconut milk
- 1/2 cup coconut sugar
- 1 tbsp rice starch
- 1/2 Vanilla stem
- 1/2 cup water
In a pot, bring water to boil and add tapioca pearls in it and cook until it's almost clear or transparent.
Remove and drain water. You may wash it over cool water (optional).
Take a shallow dessert cup and fill it with cooked tapioca pearls to take the shape of the cup and allow it to cool and set.
Transfer the pearls in the cup to the serving plate or banana leaves.
Over the sago pearls, pour a few tablespoons full of coconut cream sauce and serve it up.
To make sauce
Place a pot over medium heat and add half a cup of water and bring a boil.
Slice the vanilla pod in the middle and scrap the essence and mix it into the water.
Add the vanilla pod into the water and cook for 15 minutes to get the essence into the liquid.
Now add coconut sugar and coconut milk and bring the mixture to simmer.
Meanwhile, add rice starch to water and dissolve it thoroughly.
Once the liquid begins to boil, add the rice starch mixed in cool water into the sauce and continue stirring.
Once the cream will get thick and remove it from heat.
You may like to garnish the dessert with some fruits or grated coconut powder.