Sago or shortly after the inflorescence appears. The stems, which grow 10 to 15 metres high), are split out. The starch-containing pith is taken from the stems and ground to powder. The powder is kneaded in water over a cloth or sieve to release the starch. The water with the starch passes into a trough where the starch settles. After a few washings, the starch is ready to be used in cooking. A single palm yields about 800 pounds (360 kilograms) of dry starch. The sago palm, "Metroxylon sagu", is found in tropical lowland forest and freshwater swamps across Southeast Asia
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