Cheese Sago Cookies

Cheese Sago Cookies is one of the favorite traditional cookies on a special day of Indonesian religious festive. The combination of sago flour and coconut milk makes the cheese sago cookies taste unique. The texture is crunchy but melts in the mouth. Especially with the addition of crunchy cheese, the taste is even more delicious. Crumbly, crunchy, melting, and buttery!

Indonesia has many kinds of distinctive and unique foods in each area. Even the traditional food and drink around my county, I haven’t shared all recipes yet. You will understand the unique taste in every region if you come to Indonesia later.

Because Indonesia has many religious festivals and special events, there are many kinds of traditional cookies. Indonesian people usually make them for entertaining guests or eat them as a snack with the family. It seems ‘a must’ for us to decorate a jar of cookies on the living room table. Besides decorating the table, it can be a treat for the guest.

One of these traditional Indonesian cookies is the sago cookie. Therefore, I made it with my sisters today. It becomes our first sweet snack in this new year. If you want it too, you can make it with us.

In Indonesia, many cookie sellers sell this cookie. However, I like to make it myself. The taste and texture are not different at all from the cookie store. Moreover, it is better because I use my preference portion of ingredients.

Due to the soft texture of the cookie, children and even the elderly can eat it. I really like this sweet light snack. It might be hard to find it in other countries. Yet, you can try this delicious cookie by following the recipe. The recipe is easy and simple.

What are the differences between Sago Cookies and Bangkit Cookies?

People sometimes equate this sago cookie with bangkit cookie. The people in my area also used to call it that. The main similarity is the ingredients that do not use flour (gluten-free). They only use starch, pandan leaves, and coconut milk.

Meanwhile, the main difference is the addition of cheese in the sago cookie to add flavor and texture. Also, it uses butter, while the bangkit cookie does not use oil. Due to the presence of this oil or butter, the starch will be evenly distributed. It makes sago cookies easy to melt in the mouth.

The Ingredients of Cheese Sago Cookies

First of all, of course, prepare the ingredients needed to make the Cheese Sago Cake recipe. What are the ingredients needed to make this cake recipe? The following are the ingredients that you need to prepare:

• Sago Flour – You might find it a little difficult to find outside Indonesia. You can search for online stores, e-commerce, Asian stores, or specialty baking stores. Unfortunately, you cannot change this type of flour.

• Powdered Sugar – add sugar for added sweetness. Make sure you use powdered sugar so that this cake still has a smooth texture.

• Butter – the aroma of butter makes this cookie fragrant. Besides, the sago flour will blend easily because of the ‘oil’ from this butter.

• Processed Cheddar Cheese grated – Don’t use real cheddar cheese because it’s different. After the baking process, the texture of the processed cheese in the cookies will turn out crunchy. On the other hand, real cheddar cheese will melt in the cookies. So, there is no crunchy texture from the cheese. Because of the authenticity, I recommend using cheap cheddar cheese for this recipe.

• Egg yolk – just one egg yolk is enough to add crunch to these cookies.

• Coconut Cream – it makes this traditional cake taste savory and unique.

How to Make Cheese Sago Cookies

First, roast sago flour for about 5 minutes. You can add screwpine leaves to mix with the sago flour. Stir frequently.

Before you transfer the flour, you can sift the flour. Then, transfer it to a heatproof bowl.

Set aside the flour until the flour cools.

After that, prepare the powdered sugar and butter. Put them into the bowel. Then, mix them until the texture becomes smooth or about 5 minutes.

Next, add 1 egg yolks and stir again. Then, pour coconut milk, stir until well combined. Add the cheese grater, then stir until the dough is mixed.

Add ½ of the sago flour and mix until just combined. Add the rest and mix again until combined.

Preheat oven to 302ºF or 150°C.

Transfer the cheese sago cookie dough into a pastry bag with medium star tip.

Place parchment paper on your baking sheet then shapes the cheese sago cookies onto the parchment paper about 1 inch / 2.5 cm for each cookie, start with a big circular motion then going smaller and smaller into the center.

Bake for 20-25 minutes until the cookies slightly brownish on the edge.

The easy melt in mouth cookies are ready. Enjoy!

Recipe Notes :

• Sago flour is roasted first to produce a cake with a melting sensation in the mouth.
• You can add screwpine or pandan leaves to add the fragrant when you roast the sago flour.
• If using an electric oven, set the oven to the top and bottom fire. If using a gas oven then use the bottom fire only.
• The dough will be a bit dense, so make sure to use a very strong pastry bag or use a pastry bag silicone.
• Feel free to create the shape of these cookies and to add the sprinkle.

There are three problems you usually find when you make it

1. If the texture is hard, it is because of the lack of liquid ingredients such as coconut milk.
2. The dough is too liquid. You can feel it when you put the dough into the pastry bag. It will make the shape of the cookie bad. It is because the dough contains more liquid ingredients.
3. The dough is too creamy. It may be because the grated cheese is still coarse. The cheese lumps are stuck in the mold so that the dough does not come out.

To anticipate this, it’s a good idea to ensure the thickness of the dough again. This will affect when the cookie is baked. Cookies may crumble easily if the dough is too runny. Conversely, the cake will be hard if the dough is too thick.

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