Sago, also called sago rice, is a specialty of Indonesia. Some sago is processed from cassava flour, wheat starch, and corn flour, and some is made from starch extracted from palm plants. It is a processed rice. , shaped like a pearl. There are three types: small sago, medium sago and large sago, which are often used to make porridge, soup and snacks. The main component of sago is starch, which has the effect of warming the spleen and strengthening the spleen, treating weak spleen and stomach, and indigestion. Sago also has the function of restoring natural moisture to the skin. Therefore, sago soup is very popular among people, especially women.
The main raw materials are Metroxylon rumphii and M. sagu, two sago palms native to the Indonesian archipelago. Sago palm grows in low swamps and is usually 9 meters tall with thick stems. After 15 years of maturity, a flower spike will grow, and the stem pith will be full of starch. As the fruit forms and matures, it absorbs starch, making the stem hollow. The tree dies after the fruit ripens. Cultivated sago palms are cut and split when flower spikes appear, and the starchy pith is taken out and ground into powder. Add water and knead it above the filter to filter out the wood fiber. After washing several times, sago flour is obtained, which is eaten locally. The sago transported from overseas is mixed with water to make a paste, and then rubbed through a sieve to form particles. According to the size of the particles, it is divided into pearl sago or pellet sago. Sago is almost pure starch, containing 88% carbohydrates, 0.5% protein, a small amount of fat and trace amounts of B vitamins. In the Pacific Southwest, sago is a staple food and its grits are used in soups, cakes and puddings. Around the world, the main method of consumption is as a pudding or sauce thickener. Used as stiffener in textile industry. On Seram Island in Borneo, Indonesia, the sago palm forest covers an extremely large area. Sago produced in Borneo is imported into Europe in large quantities. Due to the increasing demand, the planting area is also expanding. Other Indonesian palms that are sources of sago are Arenga pinnata, Caryota urens, and Coryphaumbraculifera. The two palms that produce sago in South America are Mauritia flexuosa and Guilielma gasipaes.
Most of the ones sold on the market now are mixed with a large amount of starch powder.
It looks like a small white ball. Well, it’s more like Wuji Baifeng Wan, but not as bright as them.
The method is: soak a large amount of water, soak it until it is big, then pour it into boiling water and cook, stirring while boiling. When you see that most of the ingredients are just white cores, turn off the heat and cover the lid. It's enough if it's stuffy. When it's stuffy enough that there are no white cores left, pour it into cold water and rinse it, and then you can eat it.
Can be drunk with coffee, orange juice, etc.