Saksak (Sago Palm Pudding)
A traditional Papua New Guinean pudding made from sago palm starch, wrapped in banana leaf and steamed until translucent and chewy.
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
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
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
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
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.
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Pro Tips
- →
Use proper sago starch/flour, not tapioca flour — the textures differ significantly.
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Adding coconut water instead of plain water gives extra flavour.
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The parcels should be tightly wrapped to keep their shape during steaming.
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Taste and adjust salt at the very end — flavors concentrate as liquids reduce, and a final pinch of flaky salt sharpens the whole dish.
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.
- •
Vegetarian: swap the protein for roasted king oyster mushrooms, smoked tofu or cooked chickpeas — adjust seasoning slightly upward to compensate.
Storage
Best eaten fresh on the day. Can be wrapped and stored at room temperature for up to 24 hours.
History & Origin
Sago palm processing is one of the oldest food technologies in New Guinea, with evidence of sago use dating back 7,000 years. Communities along the Sepik River developed intricate communal processing systems to extract starch from the palm's pith, making saksak a food of both sustenance and social cooperation.
Frequently Asked Questions
Where can I find sago starch?
Asian grocery stores stock sago starch or sago flour. Pearl sago (the small white spheres) is different — use fine sago starch for this recipe.
Can I make this ahead of time?
Yes — most of the components can be prepared up to a day in advance and refrigerated separately. Reheat gently and assemble just before serving so textures stay distinct.
What can I substitute if I don't have all the ingredients?
Stay close to the role each ingredient plays: swap aromatics for similar ones (shallot for onion, lime for lemon), and keep the fat-acid-salt balance intact. Spice blends can usually be approximated with what's in the cupboard.
How do I know it's authentic?
Authenticity sits on a spectrum — what matters more is honoring the technique and balance of flavors. If the dish tastes harmonious and respects how cooks in its home region would build it, you're on solid ground.
Nutrition Facts
Per serving (200g / 7.1 oz) · 6 servings total
Time Summary
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