Entree: Papua New Guinea – Northern Culinary Region – Saksak (Steamed sago and coconut dumplings wrapped in banana leaf, served as a staple starchy main)

Serving Size: 4

Approximate Time

Prep 15 min

Cook 0 min

Additional 55 min

Total 1 hr 10 min

Ingredients

- 2 cups (300 g) sago flour or sago starch
- 1 1/2 cups (360 ml) canned coconut milk
- 1/2 cup (120 ml) water, plus more as needed
- 1/3 cup (67 g) granulated sugar
- 1/2 tsp (3 g) fine salt
- 1 cup (85 g) grated fresh coconut or desiccated coconut (optional)
- 6–8 banana leaves or large parchment pieces, trimmed and wiped clean
- Kitchen twine or toothpicks for securing wraps (if using banana leaves)
- 2 tbsp (30 ml) vegetable oil for brushing leaves (optional)

Instructions

1. In a large bowl whisk together sago flour, coconut milk, water, sugar, and salt until a smooth batter forms. Stir in grated coconut if using.
2. Let the batter rest 10 minutes; if it thickens excessively, add a splash of water to reach a pourable, thick pancake-batter consistency.
3. Prepare banana leaves by cutting into 8x10 inch (20x25 cm) rectangles, brushing lightly with oil to prevent sticking, and warming briefly over a low flame or in hot water so they are pliable.
4. Spoon about 1/2 cup (120 ml) of batter onto the center of a leaf, fold or roll into a snug packet, and secure ends with twine or toothpicks. Repeat until batter is used.
5. Arrange packets in a steamer basket so they are not tightly crowded. Steam over gently simmering water for 45–60 minutes, checking water level occasionally and adding hot water if needed.
6. Remove packets from the steamer and let rest 5–10 minutes. Unwrap and serve warm as the starchy component alongside grilled fish, boiled greens, or a meat stew.