Sago is made of starch.

Strictly speaking, sago is processed from the trunk and stems of palm trees, through mechanical processing, soaking, precipitation, drying made of edible starch, is a kind of green, healthy food, the most traditional sago is extracted from the pith part of the coconut tree in the West Valley starch, starch sun-dried to the half-drying, shaking into fine grains, and then sun-drying, that is, for the West Valley rice. Made after hand processing, sago quality net, color white, white smooth glutinous, nutritious, general population can eat sago.

Eating sago notes:

When eating sago dew, not only should pay attention to not eat more, but also pay attention to understand the quality of sago. Good sago, white in color, rounded surface, hard and smooth texture; after cooking, it will not paste the pot, good transparency, chewy to eat. You also need to pay attention to the suitable and contraindicated people of sago dessert. Sago Dew is edible for most people, especially for those who are weak after illness and postpartum.