Sago starch is flour derived from the trunk of the sago palm tree. As a gluten-free flour alternative, sago flour is increasingly popular due to its smooth texture and health benefits when consumed appropriately. Sago flour can be used as an ingredient for making keropok lekor.

Keropok Lekor a traditional Malay snack in the form of fish crackers typical of Terengganu, Malaysia, which are made from a mixture of fish (such as selayang or parang) and sago flour.

Keropok lekor which uses sago flour (not sweet potato/tapioca flour) is known to produce a chewier, softer texture and a more prominent fish taste.

Well, for those of you who are looking for the Indonesia sago strach industry for keropok lekor, please contact us immediately.

The Difference Between Sago Flour and Tapioca Flour: Similar Yet Distinct

Many people assume that sago flour and tapioca flour are the same, as both appear in the form of white powder. In reality, however, they differ significantly in terms of raw material origin, texture, and culinary application.

Origin of Raw Materials

Sago flour is derived from the trunk of the sago palm (Metroxylon species). The production process begins by crushing the sago trunk into pulp, which is then mixed with water to separate the starch from the fibrous material. The starch sediment is subsequently dried to produce flour ready for use.

In contrast, tapioca flour is extracted from cassava roots. The process is similar: the cassava is grated, the liquid is pressed out, and the starch is allowed to settle before being dried into fine white flour.

Texture and Color

At first glance, both flours appear white. However, tapioca flour tends to be brighter and more translucent, while sago flour usually has a slightly cloudy or yellowish hue. In terms of texture, sago flour feels coarser and somewhat dry to the touch, whereas tapioca flour is smoother and silkier.

Both flours are naturally gluten-free, making them suitable alternatives for individuals following a gluten-free diet or seeking substitutes for wheat flour.

Role in Culinary Applications

Both sago and tapioca flours are known for imparting a chewy, elastic, and sticky texture to dough and batter. Tapioca flour is more commonly used as a thickening agent in soups, sauces, and stir-fries because it dissolves quickly in hot liquids. Sago flour, on the other hand, is more closely associated with traditional Indonesian cuisine, where a distinct chewy texture is often desired.

Variety of Dishes

Sago flour is widely used in regional specialties such as papeda, kapurung, sago pearls, pempek, meatballs, selendang mayang, and sago cookies. Tapioca flour, meanwhile, is commonly associated with West Javanese snacks such as cilok, cireng, and cimol, and is also used in meatballs, ronde, and crackers.

For dry cookies, the two flours can often be used interchangeably, such as in butter cookies. However, for moist cakes that require a softer and more elastic batter, tapioca flour is generally preferred.

Market Availability

In terms of distribution, tapioca flour is more readily available in traditional markets and grocery stores across Indonesia, particularly in Java. Sago flour is more commonly found in eastern regions of Indonesia, such as Papua and Maluku, where sago continues to serve as a staple food for local communities.

Get to know Eco Sago as the Largest Indonesia Sago Starch Industry

Eco Sago is one of the cheapest sago flour factory in the world, ready to meet your sago flour needs for business and household purposes.

Located in Selatpanjang, Meranti Islands—an area rich in sago resources—we are committed to producing high-quality sago flour.

Every stage, from tree harvesting, milling, to screening, is carried out meticulously to produce flour that is smooth, soft, and hygienic.