Go Back
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!

Cheese Sago Cookies

Course Dessert, Snack
Cuisine Indonesian
Keyword banana cheese, cookies, sago
Prep Time 15 minutes
Cook Time 50 minutes
Servings 60 pieces


  • cup Sago Flour
  • 1 cup Powdered Sugar
  • 150 g Butter
  • 100 g Processed Cheddar Cheese grated
  • 1 Egg yolk
  • 65 ml Coconut Cream


  1. Roasted sago flour for about 5 minutes. Stir frequently.

  2. Transfer it to a heatproof bowl. Chill at room temperature.

  3. In a big bowl, mix sugar and butter with a whisk until well combined, after that add egg yolk, then mix again.

  4. Add grated cheese and coconut milk then mix with a spatula until combined.

  5. After the sago flour is completely cooled down, adds ½ of the sago flour and mix until just combined. Add the rest and mix again until combined.

  6. Preheat oven to 302ºF or 150°C.

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

  8. 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.

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

  10. Enjoy!

Recipe Notes

  1. The dough will be a bit dense, so make sure to use a very strong pastry bag or use a pastry bag silicone.