1 hr 20 mins
Missy Wombat's Note:
This comes from the coastal regions of Papua New Guinea. If done properly, you should have little rectangular-shaped sago dumplings. If you don't have banana leaves, you can use aluminum foil.
My Private Note
Units: US | Metric
- 1Mix the ground sago and the 4 ripe bananas together well.
- 2Heat the banana leaves over the fire to soften them.
- 3Cut the banana leaves into little rectangular pieces and wrap the sago in these pieces.
- 4Pop the wrapped sago into boiling hot water in a pot.
- 5Let these boil for about 20 minutes.
- 6Prepare another pot of creamed coconut milk.
- 7Squeeze the milk out of the 6 coconuts and boil this milk until it comes to boiling point.
- 8Take the sago out of the boiling water, unwrap it from the banana wrap and drop the sago into the boiling coconut milk.
- 9Let cook for another 20 minutes.
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Nutritional Facts for Saksak (Papuan Sweet Sago Dumpling)
Serving Size: 1 (472 g)
Servings Per Recipe: 1
- Amount Per Serving
- % Daily Value
- Calories 420.0
- Calories from Fat 14
- Total Fat 1.5 g
- Saturated Fat 0.5 g
- Cholesterol 0.0 mg
- Sodium 4.7 mg
- Total Carbohydrate 107.8 g
- Dietary Fiber 12.2 g
- Sugars 57.7 g
- Protein 5.1 g
The following items or measurements are not included:
coconuts, milk of