Saksak Papuan Sweet Sago Dumpling
Discover the tropical allure of Saksak, the traditional Papuan sweet sago dumpling that offers a perfect balance of simplicity and unique flavor. Made with wholesome sago flour, ripe bananas, and a hint of granulated sugar, these gluten-free dumplings are wrapped in aromatic banana leaves (or parchment paper) before being steamed to soft, translucent perfection. A drizzle of warm, creamy coconut milk elevates each bite, while an optional sprinkle of shredded coconut adds a touch of texture and visual appeal. Perfect as a light dessert or an afternoon treat, this exotic recipe brings a taste of Papua’s culinary heritage to your kitchen, all while being naturally dairy-free and easy to prepare. Whether you’re exploring traditional foods or indulging your love of coconut-based desserts, Saksak is sure to delight!
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Ingredients
- 200 grams Sago flour
- 2 medium-sized Ripe bananas
- 50 grams Granulated sugar
- 250 ml Fresh coconut milk
- 3 large pieces Banana leaves (or parchment paper)
- 100 ml Warm water
- 30 grams Shredded coconut (optional, for garnish)
Directions
Step 1
1. Peel the ripe bananas and mash them in a large mixing bowl until smooth.
Step 2
2. Add the sago flour, granulated sugar, and warm water to the mashed bananas. Mix everything together thoroughly until a thick, sticky dough forms.
Step 3
3. Cut the banana leaves into large squares (about 20x20 cm) and soften them over a flame or in hot water to make them pliable. If using parchment paper, simply cut it into squares of the same size.
Step 4
4. Scoop about two tablespoons of the sago mixture onto the center of each banana leaf square. Fold the edges of the leaf over the mixture to form a sealed packet. Secure with toothpicks if necessary.
Step 5
5. Place a steamer pot on the stove and fill it with enough water to steam without touching the bottom of the packets. Bring the water to a boil.
Step 6
6. Arrange the sago packets in the steamer basket, making sure they do not overlap. Steam over boiling water for 20-25 minutes until the dumplings are firm and translucent.
Step 7
7. While the dumplings are steaming, warm the fresh coconut milk in a small saucepan, but do not let it boil.
Step 8
8. Once the dumplings are cooked, remove them carefully from the steamer and let them cool slightly.
Step 9
9. Serve the dumplings by unwrapping the banana leaves or parchment paper and drizzling with warm coconut milk. Garnish with shredded coconut if desired.
Nutrition Facts
| Serving size | (1021.0g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 1847.8 |
| Total Fat 80.0g | 0% |
| Saturated Fat 70.0g | 0% |
| Cholesterol 0mg | 0% |
| Sodium 52.0mg | 0% |
| Total Carbohydrate 292.7g | 0% |
| Dietary Fiber 17.8g | 0% |
| Total Sugars 89.3g | |
| Protein 10.8g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 82.2mg | 0% |
| Iron 7.7mg | 0% |
| Potassium 1692.8mg | 0% |
Source of Calories