SAGO FLOUR (SAMBOAN, CEBU)

Sago or saksak flour is a traditional palm product produced in southern Cebu, particularly in towns like Samboan where sago palms grow naturally along streams and wet valleys. The flour is obtained from the soft pith of the mature saksak palm. This slow, labor-intensive method has been practiced in tropical Asia for generations.

To use: Sago flour works for gluten-free baking and cooking. For unleavened flatbread, mix it 1:1 with wheat flour for a chewy texture. It can also be used in various Southeast Asian snacks. You can substitute it for starch in sauces (it contains about 70–80% starch), but expect a cloudier result and slight graininess due to its fiber content.