This is ‘Sesagun’ / ‘Sagun’. It’s roasted sago powder with coconut and sugar, traditionally eaten with bananas. You mash or slice the bananas (Pisang Util, in pic, are my favourite bananas) and coat them with Sesagun and you eat them. There is also Rice Sagun (Sagun baras), made obviously from rice, cooked, sun dried, and milled. This type doesn’t normally have coconut in it, but ada gula. I normally go for the Sago-based one, as the powder is ‘smoother’ and melts in the mouth.
There’s flavour, there’s texture. Simple pleasures in life can be sooo good.
Sweet Pisang Util with Sagun.
Now for something non-traditional or unconventional. I sometimes eat my Durian Monthong with Sagun, in the same way you would bananas. I go for texture. I say, why not??
I dare you to try it!
And this is Sukun (breadfruit?). Sukun is related to the Jackfruit (Cempedak/ Tibadak and Nangka), with the same type of thick rough skin. In my previous post I included a photo of this fruit cooked as a savoury veg. This is the same fruit shallow fried in butter. Nice eaten as chips.
These little gems are what I grew up with. They bring back memories…. sweet memories of my childhood. awww