Sagu Keju (Indonesian Cassava Cheese Cookies)

Ramadan month, where Moslems are fasting for the whole 30 days is almost over.  Eid-al-Fitr (Indonesian = Idul Fitri or Lebaran) is around the corner.  Eid-al-Fitr is not only for celebrations, but also a time for atonement to ask for forgiveness for the sins which we may have committed but was cleansed as a result of the fasting.  Families usually will have special meals served during breakfast, brunch or lunch; and cookies to treat guests, friends, and relatives.

Cookies such as Nastar (pineapple cookies), Sagu Keju (cassava cheese cookies), kaastengels, and many more are easily found in every house in Indonesia during The Eid.  As for Sagu Keju, it’s quite popular cookies and in demand by my family. Yep, it’s everyone’s favorite.

Sagu Keju (sagu = sago, keju = cheese) is a traditional Indonesian recipe for a classic cookie made with a blend of sago, cornflour, and wheat flour bound with egg, butter and margarine that’s lightly sweetened and flavored with cheese.  Actually the term ‘sagu’ for ‘sago’ (as tepung sagu) usually applies to tapioca as well, since sago flour and tapioca flour are usually interchangeable.  Though the recipe uses ‘Sagu’ as its name, but tapioca flour (or you can also use arrowroot flour) is mostly used as the main ingredient.  The tapioca flour has to be fried first (or heated up) to make a melt in the mouth texture.

Sagu Keju has a very distinctive flavor that is not to be missed while celebrating the Eid.  I love them and couldn’t stop eating them.  They tasted crispy on the first bite, then melt-in-the-mouth texture with a cheesy taste.  Mouth-watering. Try this and you will agree with me.

Sagu Keju (Indonesian Cassava Cheese Cookies)
For recipe in Indonesian click HERE

Ingredients:

·         125g margarine

·         100g unsalted butter

·         150g fine powdered sugar

·         ½ tsp sea salt

·         1 egg

·         1 egg yolk

·         110g instant coconut milk

·         425g sago flour (or tapioca)

·         100g cornflour

·         45g milk powder

·         150g old Edam cheese, grated

·         2 pandan leaves

Directions:

1.       Wash and dry the pandan leaves, cut into short sections.  Dry-fry (without oil) sago (or tapioca) flour and pandan leaves in low heat about 10 minutes.  You can also use a microwave.  Put sago (or tapioca) flour and pandan leaves on a piece of kitchen paper and put into the microwave.  Cook on HIGH for 1 minute.  Remove from microwave and transfer onto a new piece of kitchen paper.  Put back in microwave and cook on HIGH for another minute.  Remove and sift it into a mixing bowl.  Preheat oven to 150 degrees C.

2.       In the meantime, cream softened butter, margarine, and sugar until pale and fluffy.  Beat in egg and egg yolk, one at a time until well mixed.  Add coconut milk, mix well.

3.       Add finely grated cheese, sifted sago (or tapioca) flour, corn flour, and milk powder.  Mix well.

4.       Transfer the dough into a piping bag fitted with a broad star nozzle.  Pipe out into small flower shapes.

5.       Bake for about 20-25 minutes.  The cookies should remain light golden in color, so don’t let the cookies get too brown.  Allow to cool before serving.

Bahasa Indonesia

Bahan:

·         125g margarin

·         100g mentega tawar

·         150g gula tepung

·         ½ sdt garam

·         1 butir telur

·         1 kuning telur

·         110g santan kental instan

·         425g tepung sagu (atau tepung tapioka)

·         100g maizena

·         45g susu bubuk

·         150g keju Edam parut

·         2 lembar daun pandan

Cara:

1.       Cuci dan keringkan daun pandan, potong menjadi beberapa bagian.  Sangrai tepung sagu (atau tapioka) dengan api kecil selama kurang lebih 10 menit.

2.       Kocok mentega, margarin, gula tepung, dan garam sampai lembut.  Tambahkan telur dan santan.  Kocok rata.

3.       Masukkan keju parut, aduk rata.  Tambahkan tepung sagu (atau tapioka), maizena, dan susu bubuk sambil diayak.  Aduk rata.

4.       Masukkan ke dalam kantong semprot.  Semprot adonan dengan spuit bintan di atas loyang yang telah diolesi margarin.

5.       Panggang selama 20-25 menit menggunakan api bawah dengan suhu 150 derajat C.