How to Make Thai Sakoo Sai Moo

Sakoo Sai Moo a.k.a. Savoury Tapioca Balls

Sakoo Sai Moo is a snack traditionally served on special occasions to the Thai monarch. This was one of three royal Thai dishes I had the privilege to learn during my stay at Shangri-La Chiang Mai.


200 g Small sago
100 g Fresh coconut milk
100 g Water

Filling –
300 g Meat, minced
200 g Onion, minced
300 g Prawn, minced
300 g Sweet turnip
150 g Peanuts, crushed
5 g Fish sauce
3 g Salt
300 g Palm sugar
200 g White sugar
2 Tbsp oil


For the filling –
1. Over medium heat, add 1-2 Tbsp of oil into pan. Add the minced garlic and onion. Stir until the onion is translucent.
2. Add the minced meat & prawn and stir to cook.
3. Add the crushed peanuts and turnip. Stir to mix everything together.
4. Season with sugar, salt, fish sauce and ground pepper. Continue stirring to mix all the ingredients well.
5. Cook until the mixture is quite dry and lightly browned. Set aside and allow to cool.

For the tapioca or sago skin and balls –
1. Prepare a bowl, add sago in a sieve or wire rack. Rinse, then pour into a mixing bowl. Gradually sprinkle with water and coconut milk. Set aside for about 20 minutes.
2. Mold sago into a ball, then make an indent in the middle. Place the filling in and seal.
3. Steam in boiling water for 10-15 minutes.
4. Sprinkle with fried garlic. Serve with fresh vegetables, chillies and coriander.

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Sakoo Sai Moo at Shangri-La Chiang Mai

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