Ellyn
Veteran
Here are two varieties of jelly pearls that I know of: sago, and tapioca.
Sago pearls come from the starchy silt of the sago palm tree, specifically the core of the trunk. When the silt dries, the starch particles often coagulate into tiny spheres.
Tapioca is a root that is grown worldwide, also known as cassava. The root itself can be eaten (unlike the tree trunk of a sago palm, although I guess you can try) and the starch can be formed into tiny spheres similar to sago.
When rehydrated or boiled, these form jelly pearls that can add a gummy texture to a pudding, sweet stew, or milk tea.
It has a delicate flavor...in my opinion. I can't tell the difference, I just like to munch of them.
Sago pearls come from the starchy silt of the sago palm tree, specifically the core of the trunk. When the silt dries, the starch particles often coagulate into tiny spheres.
Tapioca is a root that is grown worldwide, also known as cassava. The root itself can be eaten (unlike the tree trunk of a sago palm, although I guess you can try) and the starch can be formed into tiny spheres similar to sago.
When rehydrated or boiled, these form jelly pearls that can add a gummy texture to a pudding, sweet stew, or milk tea.
It has a delicate flavor...in my opinion. I can't tell the difference, I just like to munch of them.