RM6.00 RM5.50
Sago (/ˈseɪɡoʊ/) is a starch extracted from the spongy centre, or pith, of various tropical palm stems, especially those of Metroxylon sagu.[1] The largest supply of sago comes from Southeast Asia, particularly Indonesia and Malaysia. It’s commonly used in cooking and making deserts.
Sago (/ˈseɪɡoʊ/) is a starch extracted from the spongy center, or pith, of various tropical palm stems, especially those 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.
| Weight | 0.5 kg |
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