Sago is produced in the Malay Archipelago area, the sago quality and color of the white name of the real pearl sago, white smooth glutinous, nutritious. The general public can eat. The following is my introduction to you, I hope to help you.

Effects and functions of sago

Sago has the spleen, tonic lungs, phlegm effect, there is a cure for weak spleen and stomach and indigestion; sago also has the function of the panel to restore the natural moisturizing.

How to eat sago

⒈ boil a pot of water and add sago, because sago is starchy food, so in the process of joining to gradually add can not be added at a time and need to keep stirring, or else it is easy to become a block and easy to burn.

2. Wait until after another **** to turn to medium-low heat, many times a small amount of water, until the sago completely transparent until the fire.

3. Cooked sago if you want to instantly next step processing, you need to add a small amount of cold water or put in the refrigerator to cool down.

4. You can put your favorite drinks, fruits into the frozen sago, so that a sago dessert is completed.

Origin of sago

The sago palm grows in low-lying swamps and is usually 9 meters tall, with a thick stem that matures in 15 years into a flower spike, and a stem pith full of starch. When the fruit forms and ripens, it absorbs the starch, leaving the stem hollow. The tree dies after fruit ripening. Cultivated sago palms are cut and split when the flower spike appears, and the starch-containing pith is taken out and ground into powder, kneaded with water over a strainer to filter out the woody fibers, and washed several times to obtain sago flour. Sago is shipped out with water to make a paste, which is then rubbed and ground through a sieve to make granules, which are categorized as pearl sago or bullet sago according to the size of the granules. Sago is almost pure starch, containing 88% carbohydrates, 0.5% protein, a small amount of fat and traces of B vitamins. Sago sold in the market is mostly mixed with a lot of other starchy substances, such as tapioca. [1]

In the Pacific Southwest, sago is a staple food, and its coarse flour is used to make soups, pastries, and puddings; around the world, it is primarily eaten as a pudding or sauce thickener. It is used as a stiffener in the textile industry. Sago palm forests cover a large area on the island of Seram, Borneo, Indonesia. Sago from Borneo is imported into Europe in large quantities, and the area under cultivation is expanding due to increasing demand.

Delicious Recipes for Sago

Papaya Sago Soup

Raw materials:

Sago 20g, papaya 100g.

Seasoning:

Milk 100ml, rock sugar 10.

Be careful to stir during the boiling process to avoid sticky rice

Effects: skin beauty

⒈ milk protein is an important element of the composition of *** cells.

Peak sago can promote digestion, sago grain crystal clear, *** smooth, can make the panel to restore the natural moisturizing.

Papaya taste sweet, creamy rich in a variety of nutrients, rich in papaya enzymes are beneficial to the development of mammary glands, papaya enzymes such as vitamin A and other nutrients can promote women's hormone secretion. Papaya is bright in color.