Sagoo, also spelled as sago in some regions, refers to a starchy food derived from the processed and refined starch of the sago palm trees. It is typically consumed in the form of small, globular pearls or granules and is commonly used as a thickening agent in cooking and baking.
Sagoo is primarily made from the pith or core of the sago palm tree's trunk, which is harvested, washed, and ground to extract the starchy content. This starch is then processed and transformed into small pearl-like balls through a systematic method of sieving and rolling. These pearls are often opaque, odorless, and tasteless, allowing them to absorb the flavors of the cooking liquids or ingredients they are combined with.
In culinary applications, sagoo pearls are commonly used to thicken soups, stews, and desserts due to their high starch content. When cooked, the pearls swell and become translucent, giving a gelatinous or thick consistency to the dish. This characteristic makes sagoo a popular ingredient in various Asian dishes, including sweet puddings, bubble teas, and dumplings.
Besides its culinary uses, sagoo pearls are also utilized in industrial applications, such as in the production of paper, textiles, and adhesives.
Overall, sagoo refers to the refined starch extracted from sago palm trees and is primarily used as a thickening agent in cooking, particularly in Asian cuisines.
