Sago 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 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
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