Saksak
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The Tale of Saksak
Story updated
Saksak is built on sago, extracted from the pith of the sago palm, a staple food source across coastal and lowland Papua New Guinea for thousands of years, long predating the introduction of rice or wheat. It remains an important traditional starch in many PNG communities today.
Ingredients
Scale:· 6 servings
- 3 cups sago starch
- 2 cups coconut cream
- 1 cup water
- 1/2 cup brown sugar
- Pinch of salt
- Ripe bananas, sliced, for serving
Instructions
- 1Mix the sago starch with water in a large saucepan until smooth.
- 2Place over medium heat and stir continuously as the mixture thickens into a thick, glossy paste.
- 3Stir in the coconut cream, brown sugar, and salt.
- 4Continue cooking for 10-15 minutes, stirring often, until the mixture becomes translucent and gelatinous.
- 5Pour into a greased dish and let cool slightly until set but still warm.
- 6Cut into squares and serve topped with sliced banana.
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