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
Mango pomelo sago 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 newly invented desserts. For example, it serves as a flavour for other desserts and drinks. The Chinese name of “mango pomelo sago”( ) comes from