Not long ago I discovered such a wonderful product as sago. It is a starch grain obtained from the pith of the sago palm tree. It is rich in carbohydrates and contains very little protein. The advantage of this cereal is the complete absence of gluten, which can cause allergies. It is important not to get confused and not buy artificial sago made from potato or corn starch.
Sago is a white matte ball with a diameter of up to 3 mm. During cooking, it increases in volume two to three times. It is a food product obtained from the trunk of the sago and other palm trees, as well as the drooping cycad. Sago has been eaten since time immemorial; mainly in Southeast Asia and Oceania. It is made from the heart of the palm, which is then peeled and eaten raw or as part of other dishes, main or sweet. Artificial sago is made from corn or potato starch and its price and beneficial properties are lower than those of its natural counterpart.
Sago contains a minimum of proteins, so this product is ideal for those who are forced to follow a special diet for health reasons, for example, kidney disease. Sago cereal is also useful because it contains carbohydrates, sugars, dietary fiber, vitamins E, PP, A, choline, magnesium, silicon, zinc, iron, copper.
The unique property of sago is that this grain has almost no taste of its own, but absorbs the smells and tastes of other foods well. This is truly a chameleon cereal: it will become whatever you want – part of a soup, broth, main course, baked goods or dessert. The peoples of Oceania and Southeast Asia eat sago raw and also mix it with coconut meat and bake it into cakes. Europeans use the product to thicken sauces and puddings. The main problem in preparing sago is its consistency – it is important not to overcook the cereal, and choose the optimal ratio with liquid if cooking jelly or a lump of starch was not part of your plans. Natural sago is prepared faster and easier; starch sago must be washed in cold water and soaked in advance.
– 1 banana
– 1 egg
– 1 glass of regular cow milk (or any vegetable)
– 1/3 glass of water
– sugar to taste
– 1/2 cup corn flour
– 2-3 tbsp tapioca flour (can be replaced with any other flour)
– 1 tsp baking powder
– 1 tbsp vegetable oil
– 3 tbsp boiled sago
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