Long before rice became the mainstay of Asia, prehistoric people in China turned to sago palm for starch. That news tidbit from archeologists in China got us to wondering who's eating sago these days.

Instead of the traditional baked cake route, try this chilled cake made with chewy balls of sago. The sago will bind to form a sliceable cake, which is served with a salted coconut milk and a syrup ...

Sago. Tiny little white pearls of … what exactly? It’s a starch and it comes from the pith of palm trees, in particular from a palm called Metroxylon sagu (sometimes called the sago palm) which ...

This light, textural dish is often served as a fasting meal in the Indian province of Maharashtra. It’s not hard to make, but you must use sago imported from India, which is processed differently to ...

The internet has changed the world of food incredibly - from a deeper focus on what looks delicious to providing a global platform for local Indian dishes. Social media platforms are full of food ...

Crispy tart shell filled with a banana and sago filling and topped with a delicious cashew nut crumble - this banana sago tart is super easy to make and is an ideal dessert for the Navratri season.

Summer is synonymous with mangoes, and since both the season and fruit have arrived, it’s time to indulge in desserts that are light, fresh and crafted with the king of summer fruits. There is no ...

Sago palms were a key food source in prehistoric China, long before rice, a new study finds. Although it's no longer a staple, it is still used in... Long before rice became the mainstay of Asia, ...