Sagu de Vinho

Soak the tapioca in 1 cup of water for 10 minutes until the grains absorb the liquid and become translucent.

Combine the red grape juice (or red wine mixed with 1 cup water) in a large saucepan and bring to a boil over medium-high heat.

Add the soaked tapioca to the boiling liquid, stirring constantly to prevent clumping.

Reduce heat to medium and continue stirring occasionally as the mixture simmers.

Cook until the tapioca pearls become fully transparent and the mixture reaches a glossy, gel-like consistency, about 10 more minutes.

Taste the pudding and stir in sugar to taste, adjusting sweetness as desired.

Transfer the sagu to serving bowls and allow to cool slightly before serving at room temperature or chilled.