Sago and New Guinea and is the primary source of sago. It tolerates a wide variety of soils and may reach 30 meters in height (including the leaves). Several other species of the genus "Metroxylon", particularly "Metroxylon salomonense" and "Metroxylon amicarum", are also used as sources of sago throughout Melanesia and Micronesia. Sago palms grow very quickly, in clumps of different ages similar to bananas, one sucker matures, then flowers and dies. It is replaced by another sucker, with up to 1.5 m of vertical stem growth per year. The stems are thick and are either self-supporting or have a moderate
Mango pomelo sago of cake'. All the ingredients it needs are diced mango, sliced pomelo, sago, coconut milk, evaporated milk and milk. First, boil the sago while blending mango, coconut milk, evaporated milk and milk in the blender. When the sago begins to float and turns transparent, rinse it for later use. Then, pour the mixture into a bowl together with the cooked sago and mix well. Lastly, the pomelo is put on top of the mixture for decoration. All these ingredients can be chilled beforehand to improve the taste of this dessert. In order to suit different tastes of people and attract