Sago. Tiny little white pearls of … what exactly? It’s a starch and it comes from the pith of palm trees, in particular from a palm called Metroxylon sagu (sometimes called the sago palm) which ...

Long before rice became the mainstay of Asia, prehistoric people in China turned to sago palm for starch. That news tidbit from archeologists in China got us to wondering who's eating sago these days.

This is the famous pudding which has changed many people's feelings about the dreaded sago. Serves 6-8. Bring water to a fast boil and slowly dribble in the sago. Let it boil fast for 5-7 minutes.

A well-loved and well-known traditional dessert in Hong Kong, Tofu Fa comes either warm or cold, and we like to switch it ...

Sabudana has been around for thousands of years, but it was only introduced in India in the mid-1940s. Since then, it has been a staple in the Indian diet when something light yet filling is the call ...

In the rush towards the latest trendy ingredient in cooking, some of the simple joys get left behind. Like sago. Like soeters. But let’s start with sago, and make a good old-fashioned pudding of it.

Sago palms were a key food source in prehistoric China, long before rice, a new study finds. Although it's no longer a staple, it is still used in... Long before rice became the mainstay of Asia, ...