Little balls of tapioca flour, Sago can be used in soups, pilaf, dumplings, as well as jellies and puddings. Some of the keys to successful use of sago are not soaking before use and making sure to cook over not too high a heat otherwise it will turn gummy in the pan.
Tapioca, preservative (220)
Contains sulphites. Gluten-free. Non-GMO.
How to use
Add 100g sago to 1L boiling water or milk, cook on low heat for 25 minutes stirring constantly.
Store in an airtight container in a cool, dry place, away from direct sunlight for less than 24 months.