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)

Serving Size: 4

Approximate Time

Prep 10 min

Cook 30 min

Additional 25 min

Total 1 hr 5 min

Ingredients

- 2 cups (220 g) sago starch (sagu)
- 1 cup (240 ml) canned full-fat coconut milk
- 1/2 cup (100 g) palm sugar or granulated sugar, packed (adjust to taste)
- 1/4 tsp (1 g) fine salt
- 1/2 cup (50 g) freshly grated coconut or desiccated coconut (optional for texture)
- 1 tbsp (15 ml) vegetable oil for pan frying (or more as needed)
- Banana leaves for lining or wrapping (optional)

Instructions

1. In a large bowl combine the sago starch, sugar, salt, and grated coconut if using. Gradually stir in the coconut milk until a stiff, slightly tacky dough forms; it should hold shape when pressed—add up to 2 tbsp (30 ml) extra coconut milk if too dry.
2. Divide the dough into 8 equal portions and shape each into a compact round patty about 1/2–3/4 inch (1.5–2 cm) thick. If using banana leaves, place each patty on a leaf.
3. To steam (traditional method): arrange patties in a single layer in a steamer and steam over gently simmering water until they turn translucent and are set, about 20–25 minutes. To pan-fry (crispy finish): heat oil in a skillet over medium heat and fry patties 3–4 minutes per side until golden and crisp.
4. If steamed, optionally finish patties in a hot dry skillet or under a broiler for 2–3 minutes to lightly brown the exterior. Serve warm as the starchy center of a meal, accompanied by fish, vegetables, or savory relishes customary in Papua.