Sago Flour

Sago flour is a flour that comes from sago palm trees. Aside from making sago pearls, sago flour is also great for making bread, biscuits, and crackers. The most familiar dessert made using sago flour that you probably have tasted is the Nyonya kuih lapis and ‘lempeng’. Baked goods made using sago flour usually have a melt-in-the-mouth sensation that is hard to resist! Sago is infamous for its chewy texture, but it has some health benefits too. It contains antioxidants that can help to neutralize harmful molecules known as free radicals. This flour also contains about 7.5 % of resistant starch which functions to feed your healthy gut bacteria. Sago flour is free of gluten and low in cholesterol, so most people can consume this flour.

Aside from making sago pearls, sago flour is also great for making bread, biscuits, and crackers. Baked goods made using sago flour usually have a melt-in-the-mouth sensation that is hard to resist!