Sago is produced in Nanyang Islands and is a specialty of Indonesia. Sago is a kind of edible sago starch, which is made from the trunk and stem of palm trees by mechanical treatment, soaking, precipitation and drying. The most traditional sago is starch extracted from the pith of sago coconut tree by hand processing.

There are three main types of sago: sago, sago and sago, and the sago made of starch extracted from palm plants just mentioned is a kind of processed rice, which is shaped like a pearl. People need to add water to sago flour to make it into paste, and then put it into a sieve for grinding. After these simple processes, sago rice noodles can become sago as big as rice grains we see. Of course, sago is made of cassava flour, wheat starch and corn flour. Sago is often used to make porridge, soup, snacks and other foods. It has the effects of warming middle warmer, invigorating spleen, treating spleen and stomach weakness, dyspepsia, moistening lung, resolving phlegm, and restoring skin's natural moisture.