Saksak (Sago and Banana Dumpling) is a traditional Papuan (from Papua New Guinea) recipe for a classic dessert of a sago and banana blend that's boiled in banana leaf and served in coconut milk. The full recipe is presented here and I hope you enjoy this classic Papuan version of: Sago and Banana Dumpling (Saksak).
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Saksak is a traditional dish from Papua New Guinea made with ground sago and ripe bananas, wrapped in banana leaves and cooked in coconut milk. This dish is a staple in the diet of many Papua New Guineans and is often enjoyed as a snack or dessert. Saksak has been a part of Papua New Guinean cuisine for centuries, with sago being a primary source of carbohydrates for many indigenous communities. The addition of ripe bananas and coconut milk adds flavour and richness to the dish, making it a popular choice for special occasions and celebrations.
Sago is a starch extracted from the pith, or spongy core tissue, of various tropical palm stems, especially those of Metroxylon sagu.[1] It is a major staple food for the lowland peoples of New Guinea and the Maluku Islands, where it is called saksak, rabia and sagu. The largest supply of sago comes from Melanesia region, particularly Eastern Indonesia. Large quantities of sago are sent to Europe and North America for cooking purposes. It is traditionally cooked and eaten in various forms, such as rolled into balls, mixed with boiling water to form a glue-like paste (papeda), or as a pancake.
Sago is often produced commercially in the form of "pearls" (small rounded starch aggregates, partly gelatinized by heating). Sago pearls can be boiled with water or milk and sugar to make a sweet sago pudding. Sago pearls are similar in appearance to the pearled starches of other origin, e.g. cassava starch (tapioca) and potato starch. They may be used interchangeably in some dishes,[4] and tapioca pearls are often marketed as 'sago', since they are much cheaper to produce. Compared to tapioca pearls, real sago pearls are off-white, uneven in size, brittle and cook very quickly.
Mash the bananas in a bowl until smooth. Gradually add the sago, mixing with the bananas until smooth.
Remove the midrib from the banana leaves then heat the leaves over a flame for about 1 minute to soften them.
Cut the banana leaves into small rectangular pieces, spoon the sago-banana mixture in the centre then wrap in the banana leaf to form a parcel, tying with string.
Place the wrapped saksak in a pan of boiling water and cook for about 20 minutes.
Near the end of this time, pour the coconut into another saucepan and bring to a simmer.
Remove the sago parcels from the boiling water, unwrap the saksak from the banana leaves, and add to the simmering coconut milk.
Cook for another 20 minutes before serving.
Add a little freshly-grated ginger to the coconut milk or a warm and spicy flavour. It's also traditional to use pandan leaves to enhance the aroma of the dish.
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