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Sagu pearl is a food made from sagu flour. After cooking, the color becomes transparent and feels legit. Pearl sagu is often used in pearl porridge, marrow porridge; Sekoteng, kolak, ice mix, ice doger, various kinds of pudding and market cakes such as nagasari, mendut, and putu. Some even put it in vegetable sauces or pickles Local pearl sagu differences & imports - the local sagu is rather large and the texture is rather chewy. Sago import is smaller with a soft and chewy texture like jelly - local sagu are generally white, red and green conspicuous. Sagu imports are more varied & more soft like pink, light orange and light green (In one pack only one color, not mixed). Once cooked, the color will be clearer and the texture will be softer How to use So that it doesn 't stick when cooked, Boil sagu pearl with plenty of water and add a slice of pandan leaves to make the scent smell good. Boiled until the seeds become thoroughly clear without a white dot in the middle. After that, filter and water cool to avoid sticking to each other. If you want a sweet taste, you can add sugar when you boil. Once cooked, the pearl sagu should be prepared immediately because it is very easy to stale How to store Keep it in a sealed and dry container If exposed to moist air, sago pearl will be crushed like flour