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Tepung Sagu – 500gr

2,50

Tepung Sagu 500gr.

Sago is a starch extracted from the spongy centre, 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.

Sago flour comes from the trunk of the sago tree which is squeezed, then the water sediment is dried to become flour powder. The color of white sago flour is a bit dull, it is widely used to make pastries and is processed into various foods. In eastern Indonesia, people use sago to make processed staple foods instead of rice. Another example is in West Java, sago is well-known as a basic ingredient of regional specialties, such as cilok (dicolok aci), cireng (fried aci), and others. Sago also functions as a thickening agent in cooking.

40 in stock

SKU: tepung-sagu-500gr Categories: ,
Description

Tepung Sagu 500gr.

Sago is a starch extracted from the spongy centre, 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.

Sago flour comes from the trunk of the sago tree which is squeezed, then the water sediment is dried to become flour powder. The color of white sago flour is a bit dull, it is widely used to make pastries and is processed into various foods. In eastern Indonesia, people use sago to make processed staple foods instead of rice. Another example is in West Java, sago is well-known as a basic ingredient of regional specialties, such as cilok (dicolok aci), cireng (fried aci), and others. Sago also functions as a thickening agent in cooking.
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