Sago Steamed in Banana Leaves

Rinse the sago under cold water until the water runs clear, then drain well using a fine-mesh sieve.

Heat vegetable oil in a large pan over medium heat, then add the drained sago and toast for 3-4 minutes, stirring constantly until the grains become translucent and fragrant.

Pour the thick coconut milk into the toasted sago and stir continuously to combine evenly, breaking up any clumps.

Add sugar and salt to the sago mixture, stirring until both are fully dissolved and the mixture becomes smooth and cohesive.

Fold in the coconut flakes gently until they are evenly distributed throughout the sago mixture.

Prepare a banana leaf or cut aluminum foil into a large sheet, then lightly oil the inner surface to prevent sticking.

Spread the sago mixture in the center of the prepared banana leaf or foil, then fold the edges over to create a secure packet with the mixture enclosed.

Place a steaming rack or inverted bowl in a large pot, then add enough water to reach just below the rack level and bring to a rolling boil.

Carefully place the sago packet on the steaming rack, cover the pot with a tight-fitting lid, and steam for 30-35 minutes until the sago is tender and translucent throughout.

Remove the pot from heat and carefully unwrap the banana leaf or foil packet using tongs, then let the steamed sago cool for 2-3 minutes.

Cut the steamed sago into individual portions and serve warm, either still on the banana leaf or transferred to a serving plate.