RCI-DS.001.0486.001
Sako
A traditional caramelized tapioca sweet
Prep25 min
Cook50 min
Total75 min
Servings4
Difficultyintermediate
Ingredients
- 1¾ cups
- of sako (tapioca)¾ cupsoaked in 1½ cups of water for 1 hour
- saffron1 tablespoonsoaked with the tapioca
- ½ cup
- – ¼ cup of rose water⅛ unitdepending on its strength and your tastes
- 1 tablespoon
- 1½ tablespoons
- ½ teaspoon
- chopped nuts1 unitsuch as pistachio nuts or walnuts, optional
Method
1
Soak the sako (tapioca) in 1½ cups of water for 1 hour, adding the saffron to the soaking liquid to infuse color and flavor.
2
Heat the butter in a large, heavy-bottomed pan over medium heat until it melts and becomes fragrant.
2 minutes
3
Add the soaked sako with its liquid (including the saffron-infused water) to the melted butter and stir well to combine.
1 minutes
4
Cook the mixture over medium heat, stirring frequently to prevent sticking, until the tapioca becomes translucent and the liquid is mostly absorbed.
10 minutes
5
Stir in the sugar and continue cooking, mixing constantly to ensure even distribution and prevent burning on the bottom of the pan.
3 minutes
6
Add the ground cardamom, ground cinnamon, and ground ginger, stirring thoroughly to distribute the spices evenly throughout the mixture.
2 minutes
7
Pour in the rose water gradually while stirring, adjusting the amount according to your taste preference, and mix until the aroma is well incorporated.
2 minutes
8
Cook for an additional 5 minutes over medium heat, stirring occasionally, until the sako takes on a rich, caramel-like color and has a pudding-like consistency.
5 minutes
9
Transfer the sako to a serving platter or individual bowls and garnish with chopped nuts such as pistachios or walnuts if desired.
10
Serve warm or at room temperature, allowing the flavors to develop fully.