📝 About This Recipe
A beloved staple of the Serra Gaúcha region in Southern Brazil, Sagu is a nostalgic dessert consisting of chewy tapioca pearls steeped in a rich, aromatic red wine syrup. Brought to Brazil by Italian immigrants and adapted with local cassava starch, this dish offers a perfect balance of tart wine, warm spices, and a satisfyingly bouncy texture. It is a vibrant, ruby-colored treat that captures the rustic elegance of Brazilian country cooking.
🥗 Ingredients
The Pearls
- 2 cups Small Tapioca Pearls (specifically 'Sagu de Mandioca' (cassava-based))
- 2.5 liters Water (for boiling the pearls)
The Wine Syrup
- 750 ml Dry Red Wine (a fruity Merlot or Cabernet Sauvignon works best)
- 500 ml Water (to dilute the wine slightly)
- 1.5 cups Granulated Sugar (adjust according to the sweetness of the wine)
- 2 pieces Cinnamon Sticks
- 5-6 pieces Whole Cloves
- 1 piece Star Anise (optional, for added depth)
Traditional Crème Anglaise (Creme de Baunilha)
- 500 ml Whole Milk
- 3 large Egg Yolks (passed through a sieve to remove the membrane)
- 1/2 cup Sugar
- 1 tablespoon Cornstarch
- 1 teaspoon Vanilla Extract (or one vanilla bean pod)
👨🍳 Instructions
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1
In a large heavy-bottomed pot, bring 2.5 liters of water to a rolling boil over high heat.
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2
Once boiling, add the tapioca pearls. Reduce the heat to medium and cook for about 20-25 minutes, stirring occasionally to prevent the pearls from sticking to the bottom.
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3
The pearls are ready for the first stage when they are mostly translucent but still have a tiny white 'bone' or dot in the center. Do not overcook them at this stage.
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4
Drain the pearls in a fine-mesh sieve and rinse them thoroughly under cold running water. This removes excess starch and ensures the final dessert isn't too gummy.
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5
In a clean pot, combine the red wine, 500ml of water, sugar, cinnamon, cloves, and star anise. Bring to a simmer over medium heat, stirring until the sugar is fully dissolved.
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6
Add the rinsed tapioca pearls into the simmering wine mixture. Cook for another 15-20 minutes on low-medium heat.
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7
Watch for the pearls to become completely translucent and take on a deep ruby color. The liquid should thicken into a glossy syrup.
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8
Remove from heat and let the Sagu cool to room temperature. It will continue to thicken as it cools. Remove the whole spices if desired.
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9
While the Sagu cools, prepare the vanilla cream: whisk egg yolks, sugar, and cornstarch in a small bowl until pale.
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10
Heat the milk in a saucepan until just before boiling. Slowly temper the egg mixture by pouring in a little hot milk while whisking constantly.
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11
Return the entire mixture to the saucepan and cook over low heat, stirring constantly with a wooden spoon until the cream coats the back of the spoon. Do not let it boil.
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12
Stir in the vanilla extract, transfer to a bowl, and cover with plastic wrap touching the surface to prevent a skin from forming. Chill completely.
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13
Once both components are cold, serve the Sagu in glass bowls topped with a generous pour of the vanilla cream.
💡 Chef's Tips
Always rinse the pearls after the first boil; this is the secret to a clear, beautiful syrup rather than a cloudy mess. Choose a wine you would actually enjoy drinking; a cheap, overly acidic wine will make the dessert taste harsh. If the Sagu becomes too thick after chilling, stir in a splash of grape juice or a little more wine to loosen it up. For a non-alcoholic version, replace the wine with high-quality 100% whole grape juice and reduce the added sugar by half. Don't skip the 'tempering' step for the vanilla cream, or you'll end up with scrambled eggs in your custard.
🍽️ Serving Suggestions
Serve chilled in individual glass dessert cups to showcase the beautiful contrast between the red pearls and white cream. Pair with a small glass of Port wine or a late-harvest dessert wine for a sophisticated finish. Add a sprig of fresh mint on top for a pop of color and a refreshing aroma. In the winter, some prefer the Sagu slightly warm with cold cream—it’s a delightful temperature contrast! Serve alongside a simple butter cookie or 'biscoito de polvilho' for added crunch.