Sago

Sago

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From
Encyclopedia of Food and Cookery

The tiny grains of sago are made from a type of paste, derived from the sago palm, which grows in tropical regions.

Sago is basically a carbohydrate with little distinct flavour of its own. Like other starchy products, however, it can absorb liquids and act as a thickener. It is sometimes used to thicken soups, but its principal use is in desserts.

Ingredients

Quantity Ingredient
see method for ingredients

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