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mango sago gulaman dessert recipe !!! mango pandan sago't Gulaman !!! sago mango desserts - hanami

Sago 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. The largest supply of sago comes from Southeast Asia, particularly Indonesia and Malaysia. Large quantities of sago are sent to Europe and North America for cooking purposes. It is traditionally cooked and eaten in various forms, such as rolled into balls, mixed with boiling water to form a glue-like paste (papeda), or as a pancake. Sago is often produced commercially in the form of "pearls". Sago pearls can be boiled with water or milk and sugar to make a sweet sago pudding. Sago pearls are similar in appearance to the pearled starches of other origins.

Ingredients
sago 50 grams - coconut milk 200ml - milk 100ml - - one mango - sugar one tablespoon

00:00 intro
00:13 cook sago
00:30 mixing milk
01:18 mango cube and mango Purée
02:30 arranging and taste

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Location
Penang, Malaysia

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