Sago is found in the inner trunk of the sago palm. The starch reserves are farmed from the plant before flowering; it has been used for centuries as the basis of many delicious homestyle puddings and desserts. Its about time this old favorite imade a come back; dig through your Grandma’s recipe books and see what you could make, it used to be a very popular ingredient.
Sago is a starch extracted from the spongy centre, or pith, of various tropical palm stems, especially that of Metroxylon sagu. It is a major staple food for the lowland peoples of New Guinea and the Moluccas, where it is called saksak, rabia and sagu; A single palm yields about 800 pounds (360 kilograms) of dry starch.The largest supply comes from Southeast Asia, particularly Indonesia and Malaysia.
Contains only seed tapioca (sago) and preservative 220