Sago is a starch extracted from the pith, or spongy core tissue, of various tropical palm stems, especially those of Metroxylon sagu. It is a major staple food for the lowland peoples of New Guinea and the Maluku Islands, where it is called saksak, rabia and sagu. The largest supply of sago comes from Southeast Asia, particularly Indonesia and Malaysia. Large quantities of sago are sent to Europe and North America for cooking purposes. It is traditionally cooked and eaten in various forms, such as rolled into balls, mixed with boiling water to form a glue-like paste (papeda), or as a pancake.
How to Cook Sago
A simple tutorial on how to cook sago! Learn the easy technique of how to make them soft yet chewy.
How to Cook Sago Pearls – A Pictorial Guide
A pictorial guide on how to cook sago pearls. Add these sago pearls to your favorite desserts.
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