Sago first wash. Because many traditional people rely on sago-palm as their main food staple and because those supplies of these are not unlimited, in some areas commercial or industrial harvesting of wild stands of sago-palm can conflict with the food needs of local communities. Sago Sago is a starch extracted from the spongy centre, or pith, of various tropical palm stems, especially that of "Metroxylon sagu". It is a major staple food for the lowland peoples of New Guinea and the Moluccas, where it is called "saksak", "rabia" and "sagu". The largest supply of sago comes from Southeast Asia, particularly
Mango pomelo sago new customers, people keep coming up with a wide variety of ideas to make new desserts by using mango pomelo sago as the base ingredient. Mango pomelo sago Mango pomelo sago is a type of contemporary Hong Kong dessert. Invented in 1984 by , it has sustained its popularity up till now. This dessert can be found in the menu of many Chinese restaurants and dessert stores in Hong Kong as well as Singapore and Taiwan. As time goes by, this dessert has evolved into many different forms for the purpose of coping with the keen competition brought by other