Saksak Balls
Introduction to Saksak Balls
Saksak Balls are a traditional dessert from Papua New Guinea, known for their chewy texture and delightful coconut flavor. These delectable treats are made primarily from sago, a starch extracted from the sago palm tree, and enveloped in coconut milk, giving them a rich and creamy profile.
History of Saksak Balls
The origin of Saksak Balls dates back centuries in the coastal and riverside communities of Papua New Guinea. Sago has been a vital staple in these areas, offering a reliable source of carbohydrates. Over time, sago was creatively integrated into various culinary practices, leading to the development of unique dishes such as the beloved Saksak Balls.
The dessert showcases the ingenuity of these communities in utilizing locally available resources. Traditionally, the process of extracting sago is labor-intensive, involving scraping, soaking, and straining the pith of the sago palm. Despite these challenges, the versatility of sago is celebrated in dishes prepared for special occasions and communal gatherings.
Ingredients
- Sago - 2 cups
- Water - 3 cups
- Banana leaves - for wrapping
- Coconut milk - 2 cups
- Brown sugar - 1 cup
- Salt - a pinch
Preparation
Preparing the Sago
The preparation of sago for Saksak Balls begins with soaking it in water. Measure 2 cups of sago and soak it in 3 cups of water for approximately two hours until the grains are soft and plump.
Preparing the Banana Leaves
While the sago is soaking, prepare the banana leaves. Wash the leaves thoroughly and pass them over an open flame to make them pliable, which prevents tearing when wrapping the mixture. Cut into rectangular sheets, roughly 30 cm by 20 cm.
Cooking Process
Making the Saksak Dough
Once the sago has soaked, drain the excess water and place the sago in a large mixing bowl. Add 1 cup of brown sugar and a pinch of salt, stirring until well combined. This mixture will form the base of your saksak dough.
Wrapping the Saksak Balls
Place a generous spoonful of the saksak dough in the center of a banana leaf sheet. Fold the sides of the leaf over the dough, rolling it into a cylinder. Secure the ends by folding them under the roll or tying with string.
Steaming the Saksak Balls
Arrange the wrapped saksak balls in a steaming basket. Steam over boiling water for about 45 minutes to 1 hour. The sago will become translucent and set within the banana leaves, indicating they're ready. For precise timing, refer to a cooking timer.
Serving Saksak Balls
Once cooked, remove the saksak balls from the steam and allow them to cool slightly before unwrapping. Serve them with a generous drizzle of coconut milk for added richness and flavor. Saksak Balls are best enjoyed warm, either as a dessert or a sweet snack.
Enjoying Saksak Balls
Saksak Balls are a delightfully chewy and sweet treat, perfect for sharing with friends and family during special occasions. The banana leaves impart a subtle fragrance, enhancing the overall experience. Pair them with a cup of tea or coffee for an afternoon delight or savor them on their own to fully appreciate the unique texture and flavor of this traditional dessert.