Saksak (Sago and Banana Pudding)
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The Tale of Saksak (Sago and Banana Pudding)
Saksak is made from sago starch, extracted from sago palms that have anchored the diet of lowland Papua New Guinea for millennia, especially in swampy regions unsuited to rice or wheat. Combined with banana, it reflects everyday Melanesian home cooking.
Ingredients
Scale:· 6 servings
- 2 cups sago pearls (or tapioca pearls)
- 4 cups water
- 2 cups coconut milk
- 4 ripe bananas, sliced
- 1/2 cup brown sugar
- 1/4 teaspoon salt
- Toasted grated coconut, for garnish
Instructions
- 1Rinse the sago pearls under cold water until the water runs clear.
- 2Bring the water to a boil in a pot and stir in the sago pearls.
- 3Cook over medium heat, stirring frequently to prevent sticking, until the pearls turn translucent, about 15-20 minutes.
- 4Stir in the coconut milk, brown sugar, and salt, and continue simmering for 5 minutes until well combined.
- 5Fold in the sliced bananas and cook gently for another 5 minutes until they soften slightly but hold their shape.
- 6Remove from heat and let the pudding sit for a few minutes to thicken further as it cools slightly.
- 7Spoon into bowls and garnish with toasted grated coconut.
- 8Serve warm or chilled as a dessert or snack.
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