Search results
Results from the WOW.Com Content Network
Sago starch can be baked (resulting in a product analogous to bread, pancake, or biscuit) or mixed with boiling water to form a paste. It is a main staple of many traditional communities in New Guinea and Maluku in the form of papeda , Borneo , South Sulawesi (most known in Luwu Regency ) and Sumatra .
The starch is acquired by felling the trunk of a sago palm tree, cutting it in half, and scraping the soft inner parts of the trunk, the pith, producing a crude sago pith flour. This flour is then mixed with water and squeezed to leach the starch from the flour.
Tapioca pearls. A tapioca pearl, also known as tapioca ball, is an edible translucent sphere produced from tapioca, a starch made from the cassava root. [1] They originated as a cheaper alternative to sago in Southeast Asian cuisine.
Bread Baking for Beginners: Everything You Should Know (Including 18 Easy Bread Recipes to Try ASAP) W Here’s the good news: You can still carry on with everything from a sourdough loaf to ...
The tree is of commercial importance as the main source of sago, a starch obtained from the trunk by washing the starch kernels out of the pulverized pith with water. A trunk cut just prior to flowering contains enough sago to feed a person for a year. [4] Sago is used in cooking for puddings, noodles, breads, and as a thickener.
Although it is traditionally made with sago starch (hence the name sakhu, which is Thai for sago), today tapioca is more commonly used as a substitute. It is a popular food in Thailand and found at street stalls and markets. Sakhu sai mu is a dumpling which consists of a flour ball with a pork filling.
Extracting edible starch from the sago cycad requires special care due to the poisonous nature of cycads. [11] Cycad sago is used for many of the same purposes as palm sago. Sago is extracted from the sago cycad by cutting the pith from the stem, root and seeds of the cycads, grinding the pith to a coarse flour and then washing it carefully and ...
In eastern Indonesia, a sago congee papeda is a staple breakfast of native people in Maluku and Papua. [35] Papeda is made up of sago starch and generally consumed with mackerel. However, bread is also a popular choice for breakfast. Roti bakar is a sandwich toast filled with hagelslag or spreads.