A type of edible starch derived from the sagu palm (Metroxylon sagu), commonly used in cooking and traditional dishes in parts of Southeast Asia and the Pacific. It is often processed into a translucent, jelly-like substance used in desserts and as a thickening agent. noun
The villagers prepared sagu by extracting the starch from the sagu palm and boiling it into a sweet pudding.
Sagu is a staple ingredient in many traditional desserts in the region, providing a unique texture and flavor.
A traditional dish or dessert made from sagu starch, often combined with coconut milk, sugar, and fruit, served as a sweet treat in certain cultures. noun
For the festival, they served sagu with fresh mango and a drizzle of coconut cream.
The recipe for sagu varies across communities, but it generally involves boiling the starch into a gel and adding sweet toppings.