sagu

Sago comes from Malay sagu, the starch extracted from the pith of sago palm trees. It was a staple carbohydrate across Maritime Southeast Asia.

Sago pudding became a British nursery staple — tapioca pearls (often confused with sago) in sweet milk. The tropical starch became childhood comfort food.

Now sago appears in bubble tea and Asian desserts. The Malay staple has gone trendy.

The palm starch traveled from survival food to dessert topping.