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Saksak (Papuan Sweet Sago Dumpling)

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“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.”
READY IN:
1hr 20mins
YIELD:
1 batch
UNITS:
Metric

Ingredients Nutrition

  • 1419.54 ml ground sago (cassava/tapioca/manioc)
  • 4 ripe bananas, mashed
  • 3-5 banana leaves
  • 6 coconuts, milk of

Directions

  1. Mix the ground sago and the 4 ripe bananas together well.
  2. Heat the banana leaves over the fire to soften them.
  3. Cut the banana leaves into little rectangular pieces and wrap the sago in these pieces.
  4. Pop the wrapped sago into boiling hot water in a pot.
  5. Let these boil for about 20 minutes.
  6. Prepare another pot of creamed coconut milk.
  7. Squeeze the milk out of the 6 coconuts and boil this milk until it comes to boiling point.
  8. Take the sago out of the boiling water, unwrap it from the banana wrap and drop the sago into the boiling coconut milk.
  9. Let cook for another 20 minutes.

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