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 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