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

Sago Flour: A Compelling Alternative for Crispier Chocolate Cookies

In the world of baking, the success of chocolate cookies depends not only on the richness of their flavor but also on the texture they deliver. One crucial step is flour roasting, which helps reduce moisture content while controlling gluten levels—particularly when using wheat flour. Excessive gluten can result in cookies that are chewy rather than crisp.

This is where sago flour offers a distinct advantage. Naturally gluten-free, it produces cookies that are lighter, more delicate, and noticeably crispier when bitten. In addition, heat treatments such as roasting, along with other starch modification methods (including the use of acids, bases, or oxidizing agents), can further enhance its physical and chemical properties, making it even more suitable for food applications.

Supporting ingredients are equally important. A balanced combination of powdered sugar, egg yolks, shortening, vanilla, and leavening agents plays a key role in creating dough that is easy to shape while delivering appealing flavor and aroma.

In one formulation study, the following composition was used: 300 grams of sago flour, 350 grams of eggs, 350 grams of granulated sugar, 1 gram of salt, 1 gram of vanilla powder, 5 grams of cocoa powder, 8 grams of milk powder, 1 gram of baking soda, and 330 grams of vegetable oil. The result was chocolate cookies with an attractive appearance, a distinctive aroma, and a well-balanced texture.

Organoleptic tests indicated that cookies made with sago flour were preferred over those made with wheat flour. In terms of taste, appearance, and mouthfeel, sago-based cookies were considered softer and more enjoyable. These findings highlight the strong potential of sago not merely as an alternative, but as a superior ingredient for creating healthier, gluten-free chocolate cookies that remain competitive in the market.

Get to know Eco Sago as the Largest Penang 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.