Saksak Papuan Sweet Sago Dumpling Recipes
SAKSAK (PAPUAN SWEET SAGO DUMPLING)
This comes from the coastal regions of Papua New Guinea. If done properly, you should have little rectangular-shaped sago dumplings. If you don't have banana leaves, you can use aluminum foil.
Provided by Missy Wombat
Categories Lunch/Snacks
Time 1h20m
Yield 1 batch
Number Of Ingredients 4
Steps:
- Mix the ground sago and the 4 ripe bananas together well.
- Heat the banana leaves over the fire to soften them.
- Cut the banana leaves into little rectangular pieces and wrap the sago in these pieces.
- Pop the wrapped sago into boiling hot water in a pot.
- Let these boil for about 20 minutes.
- Prepare another pot of creamed coconut milk.
- Squeeze the milk out of the 6 coconuts and boil this milk until it comes to boiling point.
- Take the sago out of the boiling water, unwrap it from the banana wrap and drop the sago into the boiling coconut milk.
- Let cook for another 20 minutes.
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- put the 2 cups of sago pearls (or tapioca pearls) into a bowl. Cover with water and then using your hand drain the water. This will leave a little bit of water in the bottom of the bowl.
- run the banana leaf squares over a flame until it turns bright green, this helps it from cracking or breaking while making the dumpling packets.
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