20 Jul2005

Sago is apparently NOT tapioca. Sago is apparently NOT tapioca. aa22That is not a typo, I did that on purpose. I am just so used to seeing sago translated as tapioca in menus, recipe books, etc. that I assumed it must be tapioca. My research suggests it most definitely is NOT. Tapioca is made from cassava root. Sago is made from the pith of a Sago or related palm. Since we were up to our eyeballs in cooked sago as a result of the previous entry, I was searching for other ways to use these balls and tried this delicious mango and sago concoction that is attributed to Glenda Barretto, who calls it “Mango and Tapioca Pearls…” Hmmm…

You will need: 3-4 ripe mangoes, 4-5 cups prepared sago aa01mini ball size, 1 cup brown sugar, ¼ cup water, 5 pandan leaves, 1 cup coconut cream (fresh or canned), ½ cup granulated sugar and ¼ teaspoon cinnamon. First put brown sugar and water in a small saucepan and place over high heat until it boils. Add 3 pandan leaves and cook, over medium flame, stirring constantly for about 5-7 minutes, taking care to keep the boil under control. Do not overcook or you will have a bitter mess. Remove pandan leaves and cool this mixture. When cool, add the sago to this, stir gently and put the whole pan in the fridge to cool somemore. Meanwhile, make the cream sauce by taking another saucepan, place the coconut cream, white sugar and cinnamon and place over high heat until boiling. Add remaining pandan leaves and lower heat to medium and cook until cream is thickened, say 7-8 minutes (it will thicken more when it cools). Also cool this mixture and place in the refrigerator.

To serve, assemble several individual cups with some sago aa33mixture and chopped mangoes, then top with the cinnamon flavored cream just before serving. This tastes best when it is super cold. The flavor of cinnamon gives this recipe a nice touch, as does the background note of pandan. Of course it’s wickedly high in sugar but it is a dessert, right? It is perfect after a spicy lunch that includes dishes like the Spicy eggplant dish I did the other day. If you have better information re sago/tapioca claim please leave a comment.



  1. bkf says:

    The sago combo is good with watermelon, too…

    Jul 20, 2005 | 4:59 pm


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  3. Bubut says:

    how about buko pandan salad? buko, pandan flavored
    gulaman, cream and sago..

    Jul 20, 2005 | 6:58 pm

  4. schatzli says:

    I just talked to a friend and asked her to bring me sago at tapioca later she comes but she said PAREHO LANG…
    tapioca are smaller.

    thank you for the info

    Jul 20, 2005 | 9:05 pm

  5. Karen says:

    Hi Marketman! I believe in the Philippines there’s no distinction between the two. They’re both called sago, just like how we call both agar and gelatine gulaman. Ayayay! :-)

    Jul 22, 2005 | 5:56 am

  6. Marketman says:

    Just like we call all refrigerators Frigidaire, all toothpaste Colgate and to take a picture…kodakan mo nga ako??? Heeheehee. I have this streak of anal retentiveness for accuracy…I am amused too.

    Jul 22, 2005 | 10:34 am

  7. marie says:

    Shoot! I read this right after i posted my comments on your previous ‘sago’ entry, and your mango and sago sounds terribly terribly terribly GOOD!!! Kinda reminds me of the thai dessert called ‘mango tapioca’ hehehe. here we go again about sago and tapioca :)

    Jul 23, 2005 | 4:19 pm

  8. bread says:

    …one should try the Mango Sago(they actually use tapioca) at Diamond Hotel…..

    Jul 24, 2005 | 12:45 am

  9. Bea Misa says:

    Wow… I’ve been mislead all my life! Not to mention my sure and snappy answer whenever anyone asks, “What’s sago in Enlgih anyway?”

    Jul 24, 2005 | 6:19 pm


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