Entree: Indonesia – Maluku – Sagu Lempeng (Savory Maluku-style sago flatbread or pancake made from sago starch, cooked on a hot surface)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 15 min

Cook 6 min

Total 20 min

Ingredients

- 2 cups (320 g) sago flour
- 2 cups (480 ml) boiling water
- 1/2 cup (120 ml) coconut milk, warm
- 1 tsp (6 g) fine salt
- 1 tbsp (15 ml) neutral oil, plus more for cooking
- 1 tsp (4 g) sugar (optional)
- Banana leaves for cooking or parchment paper (optional)
- Sambal or grilled fish, for serving

Instructions

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate.

1. Place the sago flour in a large bowl and stir in the salt (and sugar if using). Heat the water until boiling.
2. Pour the boiling water slowly into the sago flour while stirring continuously with a wooden spoon until a shaggy dough forms.
3. Add the warm coconut milk and 1 tablespoon (15 ml) oil, then knead gently in the bowl (or on a lightly oiled surface) until the dough is smooth and cohesive but still slightly sticky, about 2–3 minutes.
4. Divide the dough into 8 equal portions and roll each into a ball. Flatten each ball between banana leaves or between sheets of parchment to about 1/8–1/4 inch (3–6 mm) thickness to form round discs.
5. Heat a heavy skillet or griddle over medium heat and brush lightly with oil. Cook the sagu discs, two or three at a time depending on pan size, 2–3 minutes per side until translucent with light brown spots and cooked through.
6. Keep warm wrapped in a clean cloth and serve hot with sambal or alongside grilled fish.

1. Place the sago flour in a large bowl and stir in the salt (and sugar if using). Heat the water until boiling.
2. Pour the boiling water slowly into the sago flour while stirring continuously with a wooden spoon until a shaggy dough forms.
3. Add the warm coconut milk and 1 tablespoon oil, then knead gently in the bowl (or on a lightly oiled surface) until the dough is smooth and cohesive but still slightly sticky, about 2–3 minutes.
4. Divide the dough into 8 equal portions and roll each into a ball. Flatten each ball between banana leaves or between sheets of parchment to about 1/8–1/4 inch (3–6 mm) thickness to form round discs.
5. Heat a heavy skillet or griddle over medium heat and brush lightly with oil. Cook the sagu discs, two or three at a time depending on pan size, 2–3 minutes per side until translucent with light brown spots and cooked through.
6. Keep warm wrapped in a clean cloth and serve hot with sambal or alongside grilled fish.