Papeda Recipe

Learn how to make authentic homemade papeda, the traditional gluten-free staple food from Eastern Indonesia. This easy baking recipe transforms sago starch into a uniquely textured, sticky accompaniment perfect for spicy fish dishes. Master the best technique for achieving that characteristic stretchy, gelatinous consistency every time.

Difficulty:

Beginner

Prep Time:

5 mins

Cook Time:

15 mins

Serves:

4 servings

Ingredients

<ul class="ingredients-main-list"> <li class="ingredients-single-item">200g sago starch (or tapioca starch)</li> <li class="ingredients-single-item">700ml water</li> <li class="ingredients-single-item">200ml cold water (for mixing)</li> <li class="ingredients-single-item">1/4 tsp salt</li> </ul>

Nutrition Facts (per serving)

🍽️ Serving Size:

🔥 Calories:

🥑 Fat:

🧈 Saturated Fat:

🍞 Carbohydrates:

🍭 Sugar:

🍗 Protein:

🫀 Cholesterol:

🧂 Sodium:

Equipment

<ul class="equipment-main-list"> <li class="equipment-single-item">Heavy-bottomed saucepan</li> <li class="equipment-single-item">Wooden spoon or heat-resistant silicone spatula</li> <li class="equipment-single-item">Measuring jug</li> <li class="equipment-single-item">Whisk</li> </ul>

Directions

<ol class="no-list-style"> <li class="MethodStepper"> <h4 class="step-title">Step 1</h4> In a medium bowl, mix the sago starch with 200ml of cold water to create a smooth slurry without any lumps. Whisk thoroughly until the mixture looks like coconut milk – this initial mixing is crucial as it prevents lumps from forming later in the cooking process. </li> <li class="MethodStepper"> <h4 class="step-title">Step 2</h4> Pour the remaining 700ml of water into a heavy-bottomed saucepan and add the salt. Bring to a boil over medium-high heat. The heavy-bottomed pan will help distribute heat evenly and prevent the mixture from sticking and burning. </li> <li class="MethodStepper"> <h4 class="step-title">Step 3</h4> Once the water is boiling, reduce the heat to medium-low. Give your starch slurry another quick whisk (it tends to settle), then gradually pour it into the boiling water while continuously stirring with your wooden spoon. This gradual addition is essential for preventing lumps from forming. </li> <li class="MethodStepper"> <h4 class="step-title">Step 4</h4> Continue cooking and stirring constantly for about 10-12 minutes. You'll notice the mixture begin to thicken and become translucent – this is the starch gelatinizing, creating papeda's characteristic sticky texture. Be patient during this stage and keep stirring to prevent the bottom from burning. </li> <li class="MethodStepper"> <h4 class="step-title">Step 5</h4> The papeda is ready when it has a smooth, sticky, glue-like consistency that stretches when pulled with a spoon. It should be translucent rather than opaque – this visual cue indicates the starch has fully gelatinized. If it seems too thick, add a little hot water; if too thin, cook a bit longer. </li> <li class="MethodStepper"> <h4 class="step-title">Step 6</h4> Immediately transfer the papeda to serving bowls while still hot. Traditional serving involves using two bamboo sticks or special wooden utensils to twirl and stretch the papeda before eating, showcasing its unique elastic properties. Serve hot alongside spicy fish dishes like yellow fish soup (kuah kuning ikan) or other savory Indonesian dishes. </li> </ol>

FAQs

Find answers to your most pressing questions about this delicious recipe right here.

What ingredients are used in Papeda Recipe?

Traditional papeda requires just 4 ingredients: sago starch (or tapioca starch as a substitute), water (both hot and cold), and a pinch of salt. This simple combination creates the unique gelatinous texture that makes this Eastern Indonesian staple food so distinctive.

How to cook Papeda Recipe at home?

Learn how to cook Papeda Recipe by creating a smooth slurry with sago starch and cold water, then gradually adding it to boiling salted water while continuously stirring. Cook for 10-12 minutes until the mixture becomes translucent and stretchy, achieving that characteristic sticky, glue-like consistency that pairs perfectly with spicy Indonesian fish dishes.

What is the difference between sago starch and tapioca starch for making papeda?

Sago starch (from sago palm pith) is traditional and gives an authentic texture and subtle earthy flavour. Tapioca starch (from cassava root) works as a substitute but produces a slightly different consistency—still gelatinous but less stretchy. Both create the characteristic sticky texture, though sago is preferred in authentic preparations.

Why does my traditional Indonesian starch pudding always develop lumps?

Lumps form when the starch isn't properly dissolved in cold water before adding to hot liquid or when stirring is inconsistent. Always create a smooth slurry first, add it gradually to boiling water, and stir continuously. Using a whisk initially and then switching to a wooden spoon helps achieve that perfect, smooth consistency.

What dishes traditionally accompany this Eastern Indonesian staple food?

This gelatinous starch dish traditionally accompanies spicy fish preparations like kuah kuning ikan (yellow fish soup), ikan kuah (fish soup with turmeric and lemongrass), or colo-colo (fish in spicy tomato sauce). The neutral flavour and unique texture make it perfect for soaking up flavourful broths and sauces.

Want to try something else in ...