Sago. Tiny little white pearls of … what exactly? It’s a starch and it comes from the pith of palm trees, in particular from a palm called Metroxylon sagu (sometimes called the sago palm) which ...

Grease an 18 cm x 24 cm x 4 cm deep baking dish generously with butter. Soak the sago in 250ml of milk for 90 minutes. Preheat the oven to 170°C. Heat the mascarpone and remaining milk together and ...

Alice Zaslavsky is the host of A Bite To Eat with Alice, weeknights at 5pm on ABC TV and anytime on ABC iview. Alice is the resident culinary correspondent for ABC News Breakfast and ABC Radio, a food ...

This is the famous pudding which has changed many people's feelings about the dreaded sago. Serves 6-8. Bring water to a fast boil and slowly dribble in the sago. Let it boil fast for 5-7 minutes.

Long before rice became the mainstay of Asia, prehistoric people in China turned to sago palm for starch. That news tidbit from archeologists in China got us to wondering who's eating sago these days.

Sabudana has been around for thousands of years, but it was only introduced in India in the mid-1940s. Since then, it has been a staple in the Indian diet when something light yet filling is the call ...

In the rush towards the latest trendy ingredient in cooking, some of the simple joys get left behind. Like sago. Like soeters. But let’s start with sago, and make a good old-fashioned pudding of it.