Sago palm, Pattalung sago, real sago

Real sago, real sago, real sago from the Phatthalung sago tree, organic local dessert, very delicious.
Get to know the real sago palm
The true sago palm is a palm tree that has been recorded as an ancient food tree and is still a staple food for the indigenous people living in tropical areas. Sago cooking uses the starch stored in the trunk of the sago palm to modify various types of food.

Production of authentic sago flour
Select sago trees in Phatthalung Province that are fully mature, 9 years old or older, or have antlers. Cut the sago trees into short pieces, approximately 1-1.5 meters long. Peel off the hard outer shell to reveal the white or pinkish-white sago pulp. Scrape the sago pulp into a fine powder, then mix with water and filter to separate the starch. The starch water will flow into a container. Leave it until it sediments, then pour off the clear water to get sago flour. It must be dried in the sun until dry. It can be stored for cooking for a long time.

How to make and stir sago cake, Pattalung sago cake, authentic sago cake
Boiled Sago Ingredients
1. 3 parts clean water
2 sago 1 part
3. 2 parts granulated sugar
method
Place a pot over medium heat, add clean water and wait until it boils. Gradually sprinkle in the sago pearls. While sprinkling, stir as you go (do not add all at once). When all the sago pearls are sprinkled, add in the sugar and stir until the ingredients are well dissolved. Turn off the heat and remove from the stove. Set aside.

Making coconut milk topping
1 kilogram of grated white coconut meat
2 cups pandan leaf water
3. 1 teaspoon salt
method
Pour the coconut meat into a mixing bowl, followed by the pandan leaves water. Mix the ingredients together. Squeeze the coconut milk out of the coconut meat, then filter to separate the coconut cream. Add salt and stir until dissolved.