From PapuaRice, Noodles & Staples

Sagu Lempeng (Dry Sago Bread)

Sagu Lempeng

Dry sago bread baked in square clay moulds. A long-lasting provision of coastal Papua and Maluku.

Time
1 hr
Serves
10 people
Origin
Papua
Type
Rice, Noodles & Staples
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Ingredients

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How to Make

  1. Dry-toast the sago briefly, then sieve until fine.

  2. Mix with salt.

  3. Heat the mould until very hot.

  4. Fill the mould with sago and press lightly.

  5. Bake about 10 to 15 minutes until the sago fuses and hardens.

  6. Remove and cool. Store in a dry place.

Kitchen tip

Sagu lempeng is usually dipped in hot tea or coffee to soften it before eating.

Questions

Where does Sagu Lempeng (Dry Sago Bread) come from?

Sagu Lempeng is a traditional dish from Papua (capital: Jayapura), in the Papua region of Indonesia.

How long does Sagu Lempeng (Dry Sago Bread) take to make?

It takes about 1 hr in total to make 10 servings, including preparation.

What is the secret to a good Sagu Lempeng (Dry Sago Bread)?

Sagu lempeng is usually dipped in hot tea or coffee to soften it before eating.

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