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1 cup sago pearls

2 medium sized potatoes

1 cup fresh parsley leaves, finely chopped

¼ cup IMBO desiccated coconut

½ teaspoon coriander powder

1 teaspoon chilli powder

200g cheese

2 eggs






1. Soak 1 cup of Sago pearls for 1 hour, strain and set aside.

2. Microwave 2 medium sized potatoes for 10 minutes. Allow them to cool slightly before peeling them and chopping them into quarters.

3. Combine the mashed potato, with ¼ cup desiccated coconut, 2 4. eggs, 1 tsp chilli powder, 1 Tbsp dried coriander and fresh parsley.

4. Mix through the sago and season the mixture with salt.

5. Scoop out balls of the mixture, flatten them out and add a block of cheese to each ball for a cheesy center.

6. Fry the balls until golden brown and allow to cool on a sheet of kitchen towel to drain excess oil.

7. Top with parmesan cheese, skewer and ENJOY!

Cheesy Sago Poppers

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