Entree: Indonesia – Papua – Kue Sagu (Traditional sago cakes made from sago starch and coconut, formed into firm patties or cakes that serve as a starchy staple)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 10 min

Cook 30 min

Additional 25 min

Total 1 hr 5 min

Ingredients

Sago starch (sagu), 220 g (original amount: 2 cups) (estimated edible portion: 220 g)
Canned full-fat coconut milk, 240 ml
Palm sugar, 100 g (original amount: 1/2 cup; adjust to taste)
Fine salt, 1 g
Freshly grated coconut, 50 g (optional)
Vegetable oil, 15 ml (for pan frying; additional amount as needed is unspecified)
Banana leaves, optional, amount unspecified (for lining or wrapping)

Instructions

1. Combine the sago starch, palm sugar, salt, and freshly grated coconut, if using, in a bowl.
2. Gradually stir in the coconut milk until a stiff, slightly tacky dough forms that holds its shape when pressed. The instructions allow up to 30 ml additional coconut milk if the dough is too dry; this extra amount is not included in the stated ingredient quantity.
3. Divide the dough into 8 equal portions and shape each into a compact round patty 1.5–2 cm thick. Place on banana leaves if using.
4. Choose one cooking method: steam in a single layer over gently simmering water for 20–25 minutes, until translucent and set; or pan-fry in the stated oil over medium heat for 3–4 minutes per side, until golden and crisp.
5. Optionally, brown steamed patties in a hot dry skillet or under a broiler for 2–3 minutes. Serve warm.