2 Ways to Make Sago Pearls from Tapioca Flour and Starch for Delicious and Crunchy Dessert

Prepare and cook the beetroot

Buy the beetroot, peel it, wash it clean with water, let it drain, and then cut it into many flat slices.

Add 100g of sliced beetroot and 300ml of filtered water into a pot, place it on the stove, and bring it to a boil over high heat for 2 minutes. Then, strain it through a sieve to collect the beetroot water into a jar and let it cool.

Mix the flour

Put 200g of tapioca flour in a bowl, gradually pour in the beetroot water while mixing the flour with your hand.

You don’t need to pour all the beetroot water into the flour; just pour until the flour absorbs the water and becomes sticky and smooth enough to knead, then stop. Knead the flour into a uniform pink dough that doesn’t stick to your hands.

Next, add 400g of tapioca flour into the bowl, gradually pour in 400ml of filtered water, and use your hands to mix it well until the flour becomes wet and sticky. Then, divide the dough into two parts and knead them into two uniform white doughs that do not stick to your hands.

Cubing

Prepare two trays, lining one layer of absorbent paper on the tray. Place the blocks of dough on the cutting board, use a knife to cut into thin slices, each slice about 0.5cm thick, then place them in the prepared tray to absorb all the water.

Next, take the sliced dough, cut it into cubes, and put it into a basket with large holes, sift the dough to remove the crumbs, then put them in the freezer until use.

Boiling the cubes

Boil 800ml of water over high heat, take the dough out of the fridge and put it in to boil, stirring continuously until the cubes float, then boil for another 2 minutes.

After the cubes are cooked, use a sieve to remove them and soak them in 800ml of ice water or cold water for 15 – 20 minutes to make the sago cubes clearer.

Final Product

After that, you take the tapioca pearls out and put them in a bowl, add syrup according to your taste, and mix well to finish.

The tapioca pearls are completed with a clear color, alternating between red and white, looking really beautiful. The pearls are chewy, bouncy, fun to chew, and have a moderately sweet taste.

You can enjoy the tapioca pearls with green bean dessert, add a little coconut milk and ice, and it will be very appealing!

Prepare and cook taro

Buy taro, wash it clean, cut off the ends, and then peel it. Next, slice it into bite-sized pieces.

Place pot of water on the stove, turn on high heat for the water to boil quickly, then add the taro, cook for about 10 minutes, to let the taro release all its water. After that, strain through a sieve to keep the water and discard the solids.

Soak sago in taro water

Add taro water to sago and soak for about 15 minutes, so that the sago absorbs the color and expands evenly, then drain.

Shake the pearls

Prepare 1 bowl of tapioca flour, then gradually add the pearls, continuously stir so that the flour evenly coats the pearls.

To achieve just the right coating of flour on the pearls, you need to sift through a sieve once, to let the excess flour fall away.

Cooked tapioca pearls

Put a pot of water on the stove, turn the heat to high to boil the water quickly, then gradually add the tapioca pearls, stirring continuously to prevent them from sticking together.

When the pot of tapioca pearls boils, reduce the heat and let it cook for 10 minutes until all the pearls float to the surface.

Completion

Transfer the cooked tapioca pearls through a sieve and discard the water, keeping only the pearls. Next, rinse the pearls with water about 3 – 4 times, then drain.

Put the tapioca pearls into an bowl and add 3 tablespoons of sugar, mixing well for the pearls to absorb the flavor. That’s it, you’re done.

Final product

The finished tapioca pearls have a beautiful color, just the right sweetness combined with a chewy, soft texture that is very appealing. When eaten with desserts that have coconut milk or three-color desserts, it will be very delicious. You should quickly try making it.