sagoo flour

Sago flour is a starch extracted from the pith of the sago palm (Metroxylon sagu), a tropical tree native to Southeast Asia, particularly Indonesia and Malaysia. The flour is produced by grinding dried sago pearls or processing the starch directly from the palm trunk into a fine, white powder. Sago flour is nearly pure starch with minimal protein or fat content, resulting in a bland, neutral flavor and fine texture that becomes gelatinous when hydrated or cooked. It is distinct from tapioca flour, though both are tropical starches, as sago comes from palm pith while tapioca derives from cassava root.

Sago flour is widely used in Southeast Asian, Pacific Islander, and Indian cuisines as a thickening agent and binding ingredient. It is commonly employed in puddings (such as kheer in Indian cuisine), desserts, and sweet beverages; when cooked, it produces a translucent, slightly chewy texture. In savory applications, sago flour serves as a binder in fish cakes, fritters, and meat preparations, and is occasionally used to thicken soups and gravies. It also features in gluten-free baking and as a coating for fried foods, offering a crisp exterior.