Sagu, also known as sago, is a starchy substance derived from the pith of various tropical palm trees, primarily those belonging to the genus Metroxylon. It is commonly found in Southeast Asia, particularly in regions like Indonesia, Papua New Guinea, and Malaysia, where it has been a staple food for centuries. Sagu is extracted by cutting down the palm tree and extracting the pith from its trunk or stem. The pith is then processed to form small globules or pearls of sago.
Sagu has a milky white appearance and a unique texture, often described as a cross between tapioca pearls and cornstarch. It has a neutral flavor, making it highly versatile in culinary applications. Sagu pearls are most commonly used in cooking as a thickening agent for various dishes such as soups, desserts, and porridge. However, it can also be used to make bread, noodles, and pancakes.
Apart from its culinary uses, sagu has several other applications. It can be processed to produce sago flour, which is utilized in baking and as a gluten-free alternative in various recipes. Additionally, sagu is utilized in the manufacturing of certain products like paper and textile, due to its high starch content.
Sagu has gained popularity in recent years as a health-conscious food due to its gluten-free and low-calorie nature. It is also considered a good source of energy, carbohydrates, and some essential minerals.
