Sago filling
4 servings
30 minutes
Sago filling is a delicate and slightly chewy dish with a subtle nutty flavor due to sago starch. Historically, it is widely used in Pan-Asian cuisine, especially in Indonesia, Thailand, and Malaysia where sago is valued for its nutrition and filling ability. Cooked sago becomes translucent and acquires a pleasant jelly-like texture; adding melted butter, chopped eggs, and herbs gives the filling a rich yet balanced taste. It is perfect as an addition to pies, rolls or traditional Asian snacks. Sago is traditionally used not only in savory dishes but also in desserts where it absorbs the flavors of coconut and sweet syrups creating a refined texture.
1
Rinse sago in cold water, immerse in salted boiling water (10-12 cups) and cook for 20-25 minutes, stirring, until sago becomes transparent. Drain the cooked sago in a sieve or colander and let the water drain.
- Sago: 1 glass
2
When the sago dries, put it in a bowl, add melted butter, chopped eggs, salt, finely chopped parsley or dill, and mix everything.
- Vegetable oil: 3 tablespoons
- Chicken egg: 2 pieces
