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Sago is a starch extracted from the tissue of sago palm stems. Most of us purchase this starch which is commercially made in the form of “pearls”. In the Asian countries it is traditionally used in the desserts or as a thickener in desserts like steamed puddings, cakes and pearl balls. Also it is used as a thickener in cooking.
Pearl Sago typically is very small, opaque and dry. It is usually white in color but also comes in artificial pink, yellow, and green colors. When soaked in cold water and then cooked it becomes larger, soft, spongy and translucent. If you can’t get pearl sago, you can use pearl tapioca.

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