This palm species, scientifically known as “Metroxylon sagu”, can be turned into products such as sago flour, while its leaves can be used for roofing.
According to Batu 14 village development and security committee (JPKK) chairman Thahibol Abdullah, sago is produced from the trunk of palm trees that are harvested when they are between 14 and 18 years old.
“The trunks are carefully selected because at that age, the starch content is at its optimum level,” he told Bernama here recently.
Once the tree is felled, the trunk is cut into 10-12 sections, each about 0.6m long, before being split or sawn to expose the starchy core. This core has to be processed immediately as its starch can deteriorate if left for too long.
“These days, the whitish core is finely grated using a special machine. In the past, this was done manually using traditional tools such as scrapers, similar to coconut graters,” Thahibol pointed out.
“The grated pulp is then collected into large containers and soaked in clean water – a process that is crucial to separate the starch from the coarse fibres.
“The starchy liquid is then filtered through cloth before being collected in stainless-steel tanks.”
He explained that the starchy water is left to settle for six to 12 hours, during which fine fibres and impurities that float to the surface are removed, while the starch sediment is collected and sun-dried to reduce its moisture.
Once dried, the starch is sifted again and kneaded into semi-processed sago, which can then be cooked to produce dried sago pearls – small bead-like granules that can be stored or marketed.
“This final product can be used in a variety of dishes such as ambuyat, cendol, bread, traditional cakes, face powder, as well as other local delicacies,” Thahibol said.
He shared that the Batu 14 JPKK has developed several downstream sago-based products including cendol, keropok lekor, traditional cooling powder (bedak sejuk), Bengali bread, and packaged sago flour.
These products not only preserve local heritage but also open up new economic avenues for villagers.
“Packaged sago flour is sold at RM20 per kg, and our monthly target is to produce up to one metric tonne, as one sago palm can yield between 90kg and 120kg of starch,” he added.
Thahibol noted that, stored properly, sago flour can last for decades: he once used flour made by his family 20 years ago.
“Traditionally produced sago has its own uniqueness because local communities process it meticulously and without preservatives. Even without additives, it can last a long time, making it a safe and natural choice enjoyed by past and present generations alike,” he concluded.