Sago is produced around the Malay Archipelago.

The sago palm grows in low-lying swamps, usually 9 meters tall, with a thick stem that matures in 15 years to a flower spike and a stem pith filled with starch. When the fruit forms and ripens, it absorbs the starch, leaving the stem hollow. The tree dies after fruit ripening.

Cultivated sago palm in the flower spike appeared to cut split, take out the starch-containing pith ground into powder, add water in the filter above the kneading filter to remove the woody fibers, washed several times that is sago flour. Outbound sago is added to water to make a paste, and later rubbed through the sieve, made of particles, according to the size of the particles are divided into pearl sago or projectile sago.

Sago is almost pure starch, containing 88 percent carbohydrates, 0.5 percent protein, a small amount of fat and traces of B vitamins. Most sago sold in the market is mixed with a lot of other starchy substances, such as tapioca.

Expanded Information

The main effects of sago: sago is warm, sweet, strengthens the spleen, nourishes the lungs, and dissolves phlegm.

The Sea of Medicinal Herbs: Mainly tonifying deficiency and coldness, eliminating food.

"Citrus Garden Knowledge": the spleen and stomach, long illness and deficiency, porridge is the most appropriate.

Sago food culture: sago has a big and small, often seen on the market is slightly smaller one. In fact, large grains of sago are also very commonly used as an ingredient, but people often do not think they are sago.

For example, pearl milk tea, inside a grain of "pearl" is also a kind of sago (also used round), there are a variety of flavored "pearl", such as chocolate or a variety of fruit flavors, are because of other things added to it! I'm not sure if I'm going to be able to do that.

Baidu Encyclopedia - Sago