Sago or palm starch comes from the pith of stems of palms and has its origin in Southeast Asia. The palm tree is harvested when a flower spike appears, as the development of the flower will deplete the stored starch as it is used by the flower. When the starchy pith is extracted locally it is grated to make a powder and processed into sago meal. For exportation, the sago meal has water added to make a paste and sieves are used to make pearls which typically are used for puddings.
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