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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Recipe Information
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)
Instructions
1. Peel the ripe bananas and mash them in a large mixing bowl until smooth.
2. Add the sago flour, granulated sugar, and warm water to the mashed bananas. Mix everything together thoroughly until a thick, sticky dough forms.
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.
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.
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.
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.
7. While the dumplings are steaming, warm the fresh coconut milk in a small saucepan, but do not let it boil.
8. Once the dumplings are cooked, remove them carefully from the steamer and let them cool slightly.
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
Calories |
1848 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 80.0 g | 103% | |
| Saturated Fat | 70.0 g | 350% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 52 mg | 2% | |
| Total Carbohydrate | 292.7 g | 106% | |
| Dietary Fiber | 17.8 g | 64% | |
| Total Sugars | 89.3 g | ||
| Protein | 10.8 g | 22% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 82 mg | 6% | |
| Iron | 7.7 mg | 43% | |
| Potassium | 1693 mg | 36% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
