rounded starch balls often eaten as snacks or served together with traditional dishes such as umai and grilled fish. The process of producing these sago balls is considered time-consuming and traditionally involves several stages of drying, rolling, and processing by hand. Many communities still preserve these traditional methods as part of their cultural heritage.

Commercially, sago is also processed into small starch pearls commonly used in desserts, puddings, sweet soups, and beverages. Real sago pearls are usually off-white in color,