Sago, also known as Xigu rice, is a popular dessert in Indonesia and Malaysia. It is made from the starch extracted from the pith of Xigu coconut or from tapioca, wheat starch, and corn flour.

To make sago, the Simi Palm tree, which is high in starch, is cut down before it bears fruit. The starch is extracted and filtered, then mixed with water to form a paste. This paste is put through a sieve and ground to form small grains of sago.

There are many different ways to make sago desserts, such as Mango Sago, Simi Pudding, and Coconut Milk Rice Cake. For Mango Sago, sago is cooked with water and mixed with mango, milk, and honey.

For Simi Pudding, sago is soaked in water, mixed with eggs, sugar, cornmeal, and milk powder, and baked with lotus paste. For Coconut Milk Rice Cake, sago is boiled, mixed with sugar, and topped with strawberries and coconut water mixed with sugar and gelatin.

In addition to the desserts mentioned above, sago can also be used to make other sweet treats such as sago pudding, sago jelly, and sago coconut milk soup.

Sago pudding can be made by cooking sago with milk, sugar, and vanilla extract, and can be served warm or cold. Sago jelly is made by mixing sago with water, sugar, and food coloring, then letting it set in the refrigerator.

Sago coconut milk soup is made by cooking sago with coconut milk, sugar, and pandan leaves, giving it a sweet and fragrant taste.

Sago can also be a savory dish, it could be cooked with chicken, shrimp, or even with a combination of vegetables. It can be enjoyed as a main dish or as a side dish with rice.

It is also worth noting that sago is a gluten-free and low-calorie food, making it a great option for people with gluten intolerance or those looking to maintain a healthy diet.

Sago is also a common ingredient in traditional medicine, particularly in Southeast Asia, where it is believed to have cooling properties and can be used to treat fever, diarrhea, and other ailments.

In conclusion, sago is a versatile and nutritious ingredient with a long history of use in Southeast Asian cuisine. From sweet desserts to savory dishes, sago can be used in a variety of dishes and is a great ingredient to have on hand in the kitchen.

Its gluten-free and low-calorie properties, as well as its traditional medicinal uses, make it a valuable addition to any diet.