sago starch造句

• Papeda is made by cooking sago starch with water and stirring until it coagulates.
• Sago starch is prepared as a gooey and sticky paste by the sago grub.
• The resulting sediment is lemantah, or pure sago starch.
• The company's other core raw materials are sago starch and sugar cane which are sourced from Sarawak.
• Papeda is made from sago starch.
• Way back Spanish colonization era here in the Philippines, these Minasa cookies were made of sago starch and not cassava.
• But for other ethnic communities throughout Sabah and Sarawak, cassava or tapioca tubers as well as sago starch are also popular staples.
• The main ingredient was changed because of the long production time of sago starch and cassava starch was cheaper and easier to produce.
• Sago starch is derived from the pith extracted from the sago palm, and is the staple food for the Penan peoples of Sarawak.
• In Indonesia, the mixture typically contains fish paste, shallots, garlic, scallions, egg, coconut milk, and sago starch or can be substituted for tapioca starch.
• Although it is traditionally made with sago starch ( hence the name " sakhu ", which is Thai for sago ), today tapioca is more commonly used as a substitute.
• The still moist sago starch is usually stored in a container made of sago palm leaflets, called " tumang " in which it will keep for several months before spontaneous fermentation will turn it too acidic and unsuitable for making papeda.