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.

There are days when we want to prepare an elaborate meal complete with three courses and dessert. There are others when all we want to do is whip up a quick lunch with minimal effort which will ...

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 ...