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Sako

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Description Edit

A traditional caramelized tapioca sweet

Ingredients Edit

Directions Edit

  1. Put the sugar in a heavy sauce pan and brown over medium heat.
  2. Do not stir it, but rather gently shake the pan about every minute, until the sugar is a golden brown.
  3. Be careful not to over do it and burn the sugar.
  4. Add the sako (tapioca) with its water and the rest of the ingredients along with 2 cups of water.
  5. Bring to a boil, while stirring.
  6. The sugar will clump at the bottom of the pan at first, but will then gradually dissolve in the liquid.
  7. Once it is boiling reduce heat to the lowest level.
  8. Continue cooking, lightly boiling, until the sako (tapioca) is cooked (i.
  9. E.
  10. Clear and soft).
  11. The time required for this will depend on the size of the sako (tapioca), with smaller tapioca cooking faster than the larger beads.
  12. Add more water, if need.
  13. The final texture should be thick and jelly-like, yet still thin enough to pour into the serving dish.
  14. Take off of the fire and spread in a glass/ceramic casserole dish/plate (or smaller individual-serving bowls).
  15. Top with chopped nuts (optional).
  16. Best eaten at room temperature or slightly warm.

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