Sago Martabak is a traditional Papuan (from Indonesian Papua) recipe for a classic thick fried sago pancake topped with palm sugar that's traditionally served as a snack and used to welcome guests to the home. The full recipe is presented here and I hope you enjoy this classic Papuan version of: Sago Martabak.
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Sago martabak has a sweet and savory taste. This martabak is prepared from mashed sago, then fried and topped with palm sugar or brown sugar.
Ingredients:
100g sago flour
6 tbsp brown sugar
pinch of salt
100ml boiling water
oil for frying
palm sugar, for topping
Method:
Mix the sago flour, sugar and salt in a bowl. Pour over the boiling water and stir to combine until you have a smooth paste.
Place a non-stick frying pan over medium heat. Grease with a little oil then scrape in the sago mixture. Level with a spatula and cook for about 6 minutes, or until the base is set and golden.
If you're feeling brave, carefully flip the martabak over, dust the top with palm sugar and cook for about 5 minutes more, until the base is cooked and golden.
Otherwise, dust the top with palm sugar and place under a hot grill (broiler) for about 5 minutes, until the top is set.
Turn out onto a plate, score into wedges and serve.
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