It can be found in many Chinese restaurants and dessert stores in Hong Kong, as well as in Singapore, Malaysia, Guangdong, Taiwan and Papua New Guinea.

Inspired by the local ingredients in Singapore, Wong decided to make a dessert featuring mango, pomelo, and sago.

On the coast of Southern China, researchers recently discovered traces of Sago palm starch on archaic cooking utensils that date back 5,000 years ago.

[6] This early cooking instrument was primarily used to prepare food during an era when farmers in the Southern region were growing more sago, and soy.

Zhao Rukuo,[7] a Chinese historian of the 12th century, noted that in the Kingdom of Boni, they used sha-hu, or sago, as their main grain as there was low production of wheat and other sources of carbohydrates.