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 Pahang sago strach Supplier for keropok lekor, please contact us immediately.

The Diverse Uses of Sago in Daily Life

Sago is one of Indonesia’s most versatile natural resources. For centuries, it has played an essential role in the daily lives of communities, particularly in the eastern regions of the archipelago. Nearly every part of the sago palm can be utilized—from its starch, which serves as a staple food ingredient, to its leaves and fronds, which are used for various household purposes.

In Papua, sago is closely associated with papeda, a traditional staple food commonly consumed by the Ayamaru community in Sembaro Village. While the preparation appears simple, it requires careful technique. Sago starch is placed in a container and gradually mixed with boiling water while being stirred continuously. This process must be done with precision—if the water is added too quickly or in insufficient amounts, the mixture may fail to thicken properly. A well-prepared papeda has a translucent white color and a distinctive sticky, elastic texture.

In addition to papeda, sago is also enjoyed as baked sago, which comes in two variations. The first involves wrapping the sago starch in dried or young banana leaves, then tying it with rattan strips before roasting it in hot ash for about 30 minutes. Once unwrapped, the subtle aroma of banana leaves enhances its flavor.

The second variation is baked sago without wrapping. In this method, the sago starch is shaped into small balls and placed directly over hot embers to dry. Once slightly firm, the sago balls are transferred into hot ash for approximately 30 seconds to complete the cooking process.

Another popular preparation is sinoli, a simple dish cooked on a flat pan. A small amount of oil is first heated over low heat, after which a handful of sago starch is spread evenly across the pan. Additional oil is added around the edges to ensure even cooking. Once the bottom becomes dry and the top appears fully cooked, sinoli is ready to be served—warm, savory, and satisfying.

These diverse preparations highlight that sago is more than just a food source. It represents local wisdom, a culinary tradition passed down through generations, and a testament to the richness of Indonesia’s cultural heritage.

Get to know Eco Sago as the Largest Pahang Sago Starch Supplier

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.