Sago is flour or processed obtained from the processing of rumbia stem terrace or “sago tree” (Metroxylon sago Rottb.). Sago flour has similar physical characteristics to tapioca flour. In recipes, sago flour that is relatively difficult to obtain is often replaced with tapioca flour so the names are often interchangeable, although these two flours are different.
Sago flour is suitable for the manufacture of cheese sago cake, bika ambon, pempek, siomay, cireng, meatballs, crackers or various fried foods.
Composition : Sago Flour
