Sago palm grows in low-lying swamps, usually 9 meters high and very thick. When 15 matures, it grows spikes and the stem pith is full of starch. When the fruit is formed and ripe, it absorbs starch and hollows out the stem. When the fruit is ripe, the trees will die. Cut the cultivated sago palm when the flower heads appear, take out the pulp containing starch and grind it into powder, add water and knead the wood fiber above the filter, and wash it several times to get sago rice flour. Sago transported abroad is made into paste by adding water, and then kneaded into particles with a sieve, and divided into pearl sago or meatball sago according to the particle size. Sago is almost pure starch, containing 88% carbohydrate, 0.5% protein, a little fat and a little vitamin B. Most sago sold in the market is mixed with many other starch substances, such as cassava flour.

This is sago palm:

Making:

Simi: