Sago raw starch suspension in water is then collected in a settling container. The sago cycad, "Cycas revoluta", is a slow-growing wild or ornamental plant. Its common names "sago palm" and "king sago palm" are misnomers as cycads are not palms. Processed starch known as sago is made from this and other cycads. It is a less-common food source for some peoples of the Pacific and Indian Oceans.- Unlike "metroxylon" palms (discussed above), cycads are highly poisonous: most parts of the plant contain the neurotoxins cycasin and BMAA. Consumption of cycad seeds has been implicated in the outbreak of Parkinson's disease-like
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