This starch is common in Southeast Asia and very similar to tapioca pearls. It has a gummy texture and spherical form. The starch is from the stem or trunk of the sago palm and is a complex carbohydrate. The starch is the resistant type of starch making sago a good prebiotic, feeding the good gut bacteria.
It can be used as a thickener and gelling agent.
Sago flour is pure starch and the sago small balls (pearls) are made by mixing the starch with water and partially heating them.