Sago is a starch extracted from the pith of sago palm stems, Metroxylon sagu, which grows in tropical regions of South East Asia. It is a major staple food for the lowland peoples of New Guinea and the Moluccas, where it is called saksak and sagu. It is traditionally cooked and eaten in various forms, such as rolled into balls, mixed with boiling water to form a paste, or as a pancake. Sago is often produced commercially in the form of "pearls". Sago pearls can be boiled with water or milk and sugar to make a sweet sago pudding. Sago pearls are similar in appearance to tapioca pearls, and the two may be used interchangeably in some dishes. There were many such sago factories in this area in the past, thus the names of these streets.