Saksak (Sago Palm Pudding)

About This Recipe

Saksak is a foundational food of the lowland and coastal peoples of Papua New Guinea, particularly in the Sepik River region and Gulf Province where sago palms grow in abundance. The starch extracted from the pith of the sago palm is mixed with water, wrapped in banana leaf, and steamed into dense, gelatinous cylinders — essentially a primitive but extraordinarily satisfying starch cake. Saksak can be eaten plain, with coconut cream, or alongside smoked fish or meat. For coastal communities without easy access to sweet potato or taro, saksak has been a dietary lifeline for thousands of years.

Ingredients

Serves 6

• 400 gdry sago pearl starch (or sago flour)
• 300 mlwater (or coconut water)
• ½ tspsalt
• 4banana leaves, cut into 30 cm squares and softened
• 200 mlcoconut cream (to serve)
• 2 tbsppalm sugar or brown sugar (to serve)

Instructions

1. 1

   Mix dough

   Combine sago starch with water and salt in a bowl. Mix until a thick, pliable dough forms, similar to a stiff paste.

2. 2

   Wrap in banana leaf

   Divide the dough into 6 equal portions. Place each portion in the centre of a softened banana leaf square. Roll tightly into a cylinder, folding the ends in to seal.

3. 3

   Steam

   Place parcels in a steamer basket over boiling water. Steam for 35–40 minutes until the sago is translucent and the parcels feel firm.

4. 4

   Serve

   Allow to cool for 10 minutes before unwrapping. Slice and serve with coconut cream drizzled over the top and a sprinkle of palm sugar.

Variations

• •

  Mix shredded coconut into the dough for added texture.

• •

  Flavour with pandan leaf extract for a floral aroma.

• •

  Serve savoury with smoked fish and chilli instead of coconut cream.

Storage

Best eaten fresh on the day. Can be wrapped and stored at room temperature for up to 24 hours.

Frequently Asked Questions