SAKSAK (PAPUAN SWEET SAGO DUMPLING)
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.
Provided by Missy Wombat
Categories Lunch/Snacks
Time 1h20m
Yield 1 batch
Number Of Ingredients 4
Steps:
- Mix the ground sago and the 4 ripe bananas together well.
- Heat the banana leaves over the fire to soften them.
- Cut the banana leaves into little rectangular pieces and wrap the sago in these pieces.
- Pop the wrapped sago into boiling hot water in a pot.
- Let these boil for about 20 minutes.
- Prepare another pot of creamed coconut milk.
- Squeeze the milk out of the 6 coconuts and boil this milk until it comes to boiling point.
- Take the sago out of the boiling water, unwrap it from the banana wrap and drop the sago into the boiling coconut milk.
- Let cook for another 20 minutes.
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SufiaN Ahmed Double S
[email protected]This recipe is a keeper! I've made it several times now and it always turns out perfect.
Tauhid Media
[email protected]I'm allergic to coconut, so I had to make some substitutions. I used almond milk instead of coconut milk and it turned out great!
Wasillah Haqmal
[email protected]I made this for a potluck and it was a huge hit! Everyone loved the unique flavor and texture of the sago dumplings.
Valina I Rivera
[email protected]I'm not sure what all the fuss is about. This dish was just okay. I've had much better Indonesian desserts.
Razane
[email protected]This dish is a great way to introduce your friends and family to Indonesian cuisine. It's sweet, savory, and totally addictive.
Geneva Ford
[email protected]I've never had sago dumplings before, but I'm definitely a fan now. They're so unique and flavorful.
Steve Chikwe
[email protected]This is one of my favorite Indonesian desserts. It's so simple to make, yet so incredibly delicious.
Hbiba Aktar
[email protected]I'm not a big fan of coconut, but I still enjoyed this dish. The sago dumplings were really interesting and the palm sugar syrup was delicious.
Maytham Ameir
[email protected]This recipe is a great way to use up leftover coconut milk. I always have some on hand, so it's nice to have a recipe that uses it up.
Mim Tahsin
[email protected]I had some trouble finding sago pearls, but I was able to substitute tapioca pearls and it worked out just fine.
Danny Silomba
[email protected]The dumplings were a bit too chewy for my taste, but the coconut milk sauce was spot on.
Max Robinson
[email protected]This dish is a true labor of love, but it's totally worth it. The end result is a beautiful and delicious dessert that will impress your friends and family.
Sherman Waysome
[email protected]I love how versatile this recipe is. I added some fresh mango and pineapple to the sago mixture, and it turned out amazing!
Tamil Pavaan
[email protected]Followed the recipe and it turned out great! The dumplings were soft and chewy, and the coconut milk sauce was rich and flavorful. Definitely a keeper!
Siqou Siqou
[email protected]Absolutely divine! This Papuan sago dumpling dessert is a delightful explosion of flavors and textures. The chewy sago pearls, the sweetness of the coconut milk and palm sugar, and the aromatic pandan leaves come together perfectly to create a truly