The texture always seems to be right in Chinese desserts, and a large part of it is credited to sago pearls. While the instructions on how to cook them are very clear-cut, it can still be tricky to make sure they come out right without becoming overcooked, undercooked or broken.

Watch our video above to watch Chef Ambrose guide us through how to boil sago pearls properly.

Step 1: Bring water to a fast boil and pour in sago.

Step 2: Let it boil on high for 5 to 7 minutes and keep stirring.

Step 3: Turn off the heat, cover the pan and leave for 10 mins. Pour into a meshed sieve when done.

Step 4: Run cold water through the sago in the meshed sieve to remove excess starch. Continue until the sago pearls are no longer sticky, and are smooth.

Step 5: Scoop into moulds and chill until time to serve.

Pick up on other Asian ingredients to help you with developing a more extensive Asian cooking repertoire.