Sagu Recipe

Soak pearls

Place 1 cup small tapioca pearls (sagu) in a large bowl and cover with 3 cups cold water. Stir, then let soak at room temperature for 3–4 hours or until the pearls have softened and are no longer completely opaque in the center. For quicker use, soak 1 hour and proceed to cooking; longer soaking gives more even cooking.

After soaking, drain the pearls in a fine-mesh sieve and rinse under cold running water to remove excess surface starch. Shake off excess water.

Simmer pearls

In a medium saucepan, bring 3 cups fresh water to a rolling boil. Add the soaked and rinsed tapioca pearls. Reduce heat to maintain a gentle simmer and cook, uncovered, stirring occasionally to prevent sticking, for 20–30 minutes until the pearls become translucent with a small opaque dot in the center or fully translucent depending on pearl size. If needed, add up to 1/2 cup additional boiling water during cooking to keep the pearls immersed and to control consistency.

Once cooked through (pearls translucent), remove from heat. There should be a small amount of starchy cooking liquid in the pan — this will be used to combine with the sugar and wine/juice.

Add sugar and flavorings

While the pearls are hot, stir in 1 cup granulated sugar until dissolved. Add 1 teaspoon vanilla extract and the optional orange and lemon zest (1 tablespoon each) and stir to combine. The heat helps dissolve the sugar and release citrus oils from the zests.

Stir in 1 cup red wine (for traditional sagu) or 1 cup fruit juice (grape or apple as an alternative). If the mixture becomes too thick, add up to 1 cup additional hot water to loosen to a saucy pudding consistency. Taste and adjust sweetness or wine/juice intensity as desired.

Transfer the sagu to a clean bowl, cover with plastic wrap (pressing the wrap lightly onto the surface to prevent a skin) and let cool to room temperature, then refrigerate at least 2 hours, preferably overnight. Chilling will thicken the mixture and allow flavors to meld.

Before serving, stir the chilled sagu. If too thick, loosen with a splash of milk or water. Spoon into individual bowls and drizzle with heavy cream or milk if desired. Sprinkle each serving with a pinch of ground cinnamon if using.

Serve cold as a dessert. Keeps covered in the refrigerator for up to 4 days.