What’s the difference between TAPIOCA and SAGO?

#tapioca #sago #boba #tapiocapearl #tapiocapearls #bubbletea #asianfood #asiandesserts #foodandtravel #shorts #coconutmilk #filipinofood

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[Jeanelleats]

Do you know where I can get REAL sago?! 🧋

[yummy]

In urdu, we call it sagoo dana which translates to sago seed and it’s cooked with milk and sugar for children because it’s so soft. I loved eating it as a child!

[fruityautism]

Fun fact and info-dump because my HYPERFIXATIONS✨ -
Sago pearls or (সাগু-দানা) sagu-dana isn't only derived from the saago palm (Metroxylon sagu). It's derived from the fresh new top growth of many other palm species; including betel palm, toddy palm, date palms etc. The young top part of the palm is called মাথি (mathi) in Bengali, the "mathi" is full of starch and sucrose. It can be also eaten raw like jicama. After they harvest the "mathi" they are cut and made into paste via a wet grinder (sil batta) and starch is extracted from it via dissolving it in water and letting the starch settle at the bottom. Pure starch is white in colour. But the "mathi" does oxidize and turn brown like most other starch rich foods (potato, yam etc.) Or the brown stuff iyou mentioned, it could've been palm jaggery.

[Featjee]

Sago is called sabu Dana in India we make it's spicy snack and sweet dessert. And gosh they r so tasty

[prompy-chanch]

Sagoo! One that we could find in Indonesia as well! The difference is that here we already processing the sago and the shape are different. Some of them are shaped like a diamond, some are shaped like tiny balls called 'Mutiara' or pearl pink colored, and could be found in every traditional, Asian market.

[anusuya]

In India we used to say the tapioca balls as "savvarisi"(savvu - slimy material, Arisi - Rice)

[divyanshisenapati]

U can fine these in India
As because this is a quick food to make as breakfast (sago upma) here...
There are many ways to cook these
It can be sweet as well as spicy depends on how u cook it

[karishmasah]

In india we call it saabudana and we usually cook that with milk and cardamoms with sugar during hindu fasting and we make its salty spicy version too

[xolio]

I’m Sri Lankan and it’s very easy to find sago. I find it at my local south Asian market in packs of 500g. When cooked it is chewy like tapioca.

[sanismsm]

there's a brazilian dessert called sagu, which is made with mini tapioca pearls (like the ones in the video) cooked in wine or milk. i worder if there's any connection between sago and sagu because the names are so similar!! 😳
maybe they come from the same root word.... 🤔

[JinHee]

Sago is quite common in my country. We make a lose consistency porridge out of it with coconut milk. We add palm sugar ( we call it Kithul Hakuru) to sweeten it. And also add few pods of cardamom and some raisins and cashews. It’s super delicious. And said to be beneficial to cool your body.

[jessric]

You can literally buy real sago in our palengke here in the Philippines hahahahahaha you'll have to come visit

[supb]

I love sago. It has a different texture from tapioca pearls. Sago kinda just disintegrates when you gently bite it while tapioca is much firmer and bouncier.

[ItsJacksohhhhh]

As a Malaysian we use sago or how we call it in Malay "Sagu" (Sa-goo) a lot in our desserts and also savory foods, it is very easy to find it here, I've only ever seen pink and white sago. One of our dessert that use lots of sago is called "Bubur Cha Cha"

[shudleyinglis]

Wait, so boeber has been a lie this entire time, I thought I was eating sago.



My whole life has been a lie

[Luhhvcxsmics]

I’m in holiday in Thailand rn and I saw sago at breakfast so I obviously had to try it

I mixed it with some condensed milk and there were these SUPER sweet mangos but they were all wiped out so I’m gonna try it with mango tmrw

The texture was rlly good it was like chewy and refreshing

[thairinkhudr]

Yeah here in Malaysia I don't know how to differentiate between sago and tapioca pearls, I think all sago in supermarkets are from tapioca lol. Maybe it would be easier to get real sago from Sarawak or Sabah (ie. Borneo) because that's where we get it from in Malaysia (afaik).

[parth]

In India its called Sabudana its used in savoury dish called Sabudana khichdi

[trisha]

In india this is quite a common dish, it's called sabu Dana and here sago isn't that hard to find but of course, it's in india.

[mb]

In Scandinavia, we have what we call "sago gryn" (sago corn, ) that we could use for porrigde/pudding, but nowadays it is made of potato starch, as I believe the sago palm, that used to be the source for sago (one would use the heart of the sago palm, I think) was threatened with extinction, so left to itself... eta: now it's actually made of tapioka starch. Haven't eaten it in a little while, but used to make good pudding with milk, almost like the now more popular, and more nutrious, chia seeds...