Potential use of thermoplastic starch as better alternative material for single use packaging is of interest. Sago starch which is prevalent in South East Asia is the material of choice. Brittle nature of thermoplastic starch as it is can be overcome by using plasticisers. Aiming to produce edible thermoplastic sago starch, this study examined the use of glycerol, sorbitol, fructose, and their combinations as the plasticiser. Plasticiser addition of 25 wt% and 40 wt% in the thermoplastic sago starch is also a variable. The thermoplastic starches were tested in terms of strength, elongation at break, and solubility. The tests were done on week 1 and week 5 after fabrication. It was found that sorbitol, fructose, and sorbitol-fructose combination at 25 wt% did not function as plasticiser for the thermoplastic sago starch. Glycerol addition at 25 wt% resulted in 0.89 MPa strength and 10.4 % elongation at break. At this low content, combining glycerol with sorbitol or fructose lowers the mechanical properties. At 40 wt%, glycerol showed lower strength and higher elongation compared to its low content counterpart. When combined with sorbitol or fructose, the mixtures showed higher strength but lower elongation. The highest strength was shown by thermoplastic sago starch with 40 wt% sorbitol at 1.41 MPa although the elongation was among the lowest. After 5 weeks of storage time, only thermoplastic starch with 40 wt% glycerol and glycerol combinations is ductile enough to be tensile tested. The strength and elongation is lower than the result from week 1. Solubility increases at high plasticiser content. After 5 weeks of storage time, the thermoplastic sago starch showed lower solubility.