Foolproof Sago Pearls

Sago pearls are an important ingredient in so many Filipino desserts and drinks. You’d think they’re easy to cook, but nope—sago can be a little tricky. Cook it wrong and you either get mushy blobs or pearls with hard, uncooked middles (been there, done that 🤦‍♀️). After lots of trial and error—soaking, boiling forever, trying to get them all translucent—I finally found a foolproof way to do it!

I first started because of my love for buko pandan (the best, right?), but then I realized sago works in other desserts and even breakfast. My daughter J loves it so much she sometimes asks for sago first thing in the morning. Breakfast of champions? Maybe. 😅

I also tried sabudana (the Indian version of sago), but it just tastes a little different, so for this post let’s stick to regular teeny tiny sago pearls. Bonus—I’ll also share timing for the bigger tapioca pearls (the ones you see in milk tea). Both are easy to find here in NZ.

👉 The big secret? You don’t need to boil until every pearl is perfectly clear. The trick is: put sago in boiling water, let it boil for 6–8 minutes, then turn off the heat and let it sit in that hot water for about 30 minutes. That’s it! You can cover it if you want (sometimes I do, sometimes I forget, it still works 😂). If the water gets starchy, just top it up so it doesn’t go mushy.

At the end, the sago might clump a little—that’s normal. You can rinse and drain, or if the water’s not too thick, I sometimes just use it as is.

For the nerdy part: use a 1:6 ratio of sago to water. Example: ½ cup sago = 3 cups water. Sometimes I even cook just ¼ cup because honestly, in our house it’s only me and J who are devouring it!

The sago that you can easily find her in NZ is like the ones below. You can find it at Woolworths and the tapioca pearls you can easily find at the Asian supermarkets like Taiping.

Foolproof Sago Pearls Recipe

Ingredients:

• 1 cup sago pearls (small ones, perfect for buko pandan)

• 6 cups water (ratio is always 1:6)

• Optional: a few drops of food coloring (if you fancy)

Instructions:

1. Boil 6 cups of water (I usually cheat and boil it in the kettle first—so much faster). Pour the hot water into a pot and let it come to a rolling boil.

2. Once boiling, add in your 1 cup of sago pearls. Stir a bit so they don’t stick. Lower the heat to around medium. If you’re adding food coloring, now’s the time to drop it in. (Optional, but fun if you want Instagram-worthy sago 😂).

3. Let the sago boil for 6–8 minutes. Stir occasionally. If it gets too clumpy, add ½ cup of water at a time. (Tip: the water you add should be about half the amount of sago you started with).

4. Check your pearls—if you see only tiny white dots in the middle, that’s your cue to stop.

5. Turn off the heat. You can leave the pot on the stovetop or move it aside, up to you. I usually just leave it there for around 30 minutes (or… until I remember to come back 😅).

6. During this resting time, the pearls will finish cooking. Add a splash more water if things look too thick.

7. After 30 minutes, your sago should be ready! You can drain it, or if the water isn’t too starchy, just keep it as is. Stir!

8. Transfer to containers. Important: make sure the pearls are stored in liquid, otherwise they’ll clump together into one big blob. Eeek!

Storage Tip: Keep in the fridge overnight in liquid. That way, when you’re ready to use them for buko pandan, taho, or even breakfast, they’re still soft and chewy.

5 Favourite ways to use Cooked Sago (Dessert + Breakfast Ideas)

So now you’ve got this big container of chewy little pearls—what do you actually do with it? Don’t worry, I’ve got you covered. Here are some of our go-to ways to enjoy sago:

1. Buko Pandan 🍈🥥
   The classic! Mix your sago with pandan jelly, shredded young coconut, and a creamy mixture of condensed + all-purpose cream. Always a party hit!

2. Sago’t Gulaman 🥤
   Make simple arnibal (brown sugar syrup), add gulaman (jelly), and your sago pearls. Chill with lots of ice—refreshing merienda!

3. Taho Style 🍮
   If you can grab some silken tofu, layer it with arnibal and sago. Instant childhood feels.

4. Mango Sago 🥭
   Blend fresh mangoes with milk or cream, then mix in your pearls. It’s like sunshine in a bowl.

5. Breakfast Sago Bowl 🍌
   My daughter J’s favorite! Throw sago into yogurt with bananas, oats, or chia seeds. A fun twist to make breakfast less boring.