Sago flour

Sago starch can be baked (resulting in a product similar to bread, pancakes or biscuit) or mixed with boiling water to form a paste. It is the main staple of many traditional communities in New Guinea and Maluku in the form of Papeda, Borneo, South Sulawesi (most known in Luwu Regency) and Sumatra. In Brunei, it is used for making the popular local cuisine called theambuyat. It is also used commercially in making noodles and white bread. Sago can also be ground into powder and used as a thickener for other dishes or used as a dense flour. This can be done in a steam puddings such as sago plum pudding.