Sago

Sago is a starchy food made into small, hard pearls that turn soft and translucent when cooked. It has a very mild, neutral flavour and a distinctive chewy, gelatinous texture that makes it popular in puddings, drinks, and desserts across Southeast Asia and the Pacific.

Sago pudding is a nostalgic dish for many Australians, traditionally baked or simmered in milk with sugar and a touch of nutmeg or cinnamon. In Southeast Asian cuisine, sago pearls appear in sweet soups, bubble tea-style drinks, and layered desserts with coconut milk. The pearls can also be used as a thickener in soups and stews.

Sago is sometimes confused with tapioca, which comes from cassava root rather than palm pith. While they’re often interchangeable in recipes, true sago has its own subtle character and a long history as a staple food in tropical regions.