Sago

True sago is starch extracted from the pith of the sago palm, then shaped into flour or small pearls. The pearls turn translucent as they cook.

No. Sago comes from the sago palm, while tapioca is made from cassava root. The pearls can look and behave similarly in puddings, but they are different ingredients.

Bring plenty of water to a boil, stir in the pearls and keep stirring for the first minute. Simmer gently until mostly translucent, then drain and rinse under cold water; cooking time depends on pearl size, so check them as they soften.

Simmer sago pearls gently in milk, stirring often so they do not catch on the pan, until the pearls are translucent and the mixture thickens. Sweeten and flavour with sugar, vanilla or spices; serve warm or chilled.

Keep uncooked sago in an airtight container in a cool, dry cupboard. Refrigerate cooked sago promptly in a covered container and use it within two days.

Sago pudding is a familiar British dessert, often served with stewed fruit or jam. Across South and South-east Asia, sago pearls also appear in sweet drinks and chilled desserts with coconut milk, fruit or syrup.

Usually, yes: tapioca pearls can replace sago pearls in puddings and desserts. Match the pearl size and follow the cooking instructions for the tapioca, as cooking times can differ.