The English used in this article or section may not be easy for everybody to understand. (August 2020)
Sago // is a starch that comes from the spongy centre of tropical palm stems. In many cases, it comes from Metroxylon sagu. It is a major staple food for many people living in New Guinea and the Moluccas. It is called saksak, rabia, and sagu in those areas.
Cooking[change | change source]
Sago is often sold in the form of "pearls". These small rounded starch which becomes gelatinized by heating. Sago pearls can be boiled with water or milk and sugar to make a sweet sago pudding. Sago pearls look similar to other pearled starches. For example, pearls made out of cassava starch (tapioca) and potato starch. They may be used interchangeably in some dishes or snacks.
References[change | change source]