Saksak Papuan Sweet Sago Dumpling Food
SAKSAK (A PAPUA NEW GUINEA DESSERT RECIPE)
This dish called saksak is made with sago pearls and bananas. It is easy to make and made for a perfect ending to our Papua New Guinean meal.
Provided by Darlene at International Cuisine
Categories Dessert
Time 30m
Number Of Ingredients 5
Steps:
- put the 2 cups of sago pearls (or tapioca pearls) into a bowl. Cover with water and then using your hand drain the water. This will leave a little bit of water in the bottom of the bowl.
- Add in the bananas and sugar. Mix all together.
- run the banana leaf squares over a flame until it turns bright green, this helps it from cracking or breaking while making the dumpling packets.
- Put about 1/4 cup of the mixture into the banana leaf and fold up like a package. Continue until the mixture is all used up.
- In a large pot fill with water and bring to a boil, place the packets in a steamer basket above the boiling water and cover. Cook for about 20 minutes or until the dumplings are translucent.
- Once cooked place the dumplings in the refrigerator to cool.
- When ready to serve, warm up the coconut milk on the stove and serve the dumplings with the warm coconut milk. Please note: the banana leaves are NOT edible, they are just used as a vessel to cook the dumplings.
Nutrition Facts : Calories 512 kcal, Carbohydrate 81 g, Protein 2 g, Fat 20 g, SaturatedFat 18 g, Sodium 114 mg, Fiber 6 g, Sugar 13 g, ServingSize 1 serving
SAKSAK (PAPUAN SWEET SAGO DUMPLING)
This comes from the coastal regions of Papua New Guinea. If done properly, you should have little rectangular-shaped sago dumplings. If you don't have banana leaves, you can use aluminum foil.
Provided by Missy Wombat
Categories Lunch/Snacks
Time 1h20m
Yield 1 batch
Number Of Ingredients 4
Steps:
- Mix the ground sago and the 4 ripe bananas together well.
- Heat the banana leaves over the fire to soften them.
- Cut the banana leaves into little rectangular pieces and wrap the sago in these pieces.
- Pop the wrapped sago into boiling hot water in a pot.
- Let these boil for about 20 minutes.
- Prepare another pot of creamed coconut milk.
- Squeeze the milk out of the 6 coconuts and boil this milk until it comes to boiling point.
- Take the sago out of the boiling water, unwrap it from the banana wrap and drop the sago into the boiling coconut milk.
- Let cook for another 20 minutes.
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