Eurimo (Sweet Sago Balls)

Ingredients :
250 gram dried sago flour
5 pisang ambon*)
1/2 coconut, grated
1/2 teaspoon salt
water

Methode :
Blend well sago flour, pisang ambon, part of grated coconut and salt. If it is too dry, add a little water. Form into marble shapes. Boil sago balls until done. Remove from the boiling water. Add pinch of salt on remaining grated coconut. Steam. Coat sago boil with steam grated coconut and serve.

Makes : 30 sago balls

*) pisang ambon : medium size; like common banana

From : Papua Traditional Cooking, Indonesia

Source : Selera Magazine, October 1999