There are no taboos. Sago is almost pure starch, containing 88% carbohydrate, 0.5% protein, a little fat and a little vitamin B. Cassava starch is tough, elastic and transparent, and is often used to make various sweets. The most authentic sago is made of starch extracted from sago pith, so it is called sago.

Sago is made from the trunk and stem of palm tree (Metroxylon sp.) by mechanical treatment, soaking, precipitation and drying. The most traditional one is the starch extracted from the pith of Xigu coconut tree (also known as Saiya skirt Sagu) by hand processing.

Extended data

Simi food culture: Simi is big and small, and what is often seen in the market is the slightly smaller one. In fact, sago is also a very common raw material, but people often don't think they are sago. Simi is shaped like a pearl, which has the functions of warming the middle warmer, strengthening the spleen and helping digestion.

For example, in bubble tea, the beads of "pearl" are also a kind of sago (also pink), and there are various flavors of "pearl", such as chocolate or various fruits, all because of the addition of other things.

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