Simple sago pudding, made with real sago pearls and with tapioca pearls

Bring water to a boil, add the pearls and stir until translucent with tiny bits of white left in the center; add sugar to taste. Corn, young coconut or taro can be added.

Sift the real sago pearls first to remove the dust.

Real sago gels and cooks almost instantly; add a touch more water if needed, keep some white centers so it does not turn to mush, and stir well while adding the sugar to avoid clumping.

Serve plain or with a little salted coconut milk.