Malaysian cuisine is derived from the pith extracted from the sago palm, and is the staple food for the Melanau and the Penan peoples of Sarawak. Sago starch is prepared as a gooey and sticky paste by the Bisaya and Kedayan communities called ambuyat, and is called "" by the Melanau. It is eaten by rolling the paste around the prongs of a bamboo fork, and dipped it into soup, "sambal", or other varieties of gravies and dipping sauces. Aside from being the source for sago pith, the sago palm is a source of another delicacy for the indigenous peoples of Borneo:
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