Sago climbing habit; the leaves are pinnate. Each palm trunk produces a single inflorescence at its tip at the end of its life. Sago palms are harvested at the age of 7–15 years, just before or shortly after the inflorescence appears and when the stems are full of starch stored for use in reproduction. One palm can yield 150–300 kg of starch. Sago is extracted from "Metroxylon" palms by splitting the stem lengthwise and removing the pith which is then crushed and kneaded to release the starch before being washed and strained to extract the starch from the fibrous residue. The
Sago pudding Depending on the proportions used it can range from a runny consistency to fairly thick, and can be similar to tapioca pudding or rice pudding. In the UK "sago pudding" is often referred to as "frog spawn" as it is made using pearl sago. Tapioca pudding is similar in that it too can be made using pearl tapioca - it can also be called "frog spawn" but is generally made using flake tapioca in the north which results in a finer, more grainy, consistency. Sago pudding Sago pudding is a sweet pudding made by boiling sago with either water or