Description
Sago Flour
Tepung Sagu is the Indonesian name for sago flour or sago starch.
It is a flavorless starch traditionally extracted from the pith of the sago palm (Metroxylon sagu). In cooking, it is mainly used as a thickening agent or as a base for various specialties.
Culinary uses:
Indonesian cuisine: It is the main ingredient in dishes such as papeda (a glue-like porridge), pempek (fish cakes), bika Ambon, siomay, cireng, bakso, kerupuk, various fried foods, and various Indonesian cookies (kue sagu).
Thickening agent: It is used to thicken soups, sauces, and puddings.
Nutritional information: Sago starch consists almost exclusively of carbohydrates and is naturally gluten-free.
Netto: 500 g
Ingredients: Sago Flour
Best Before: 01.01.2027, 01.02.2027
Storage: store in a dry place
Country of origin: Indonesia