Resep Kue Bagea Sagu

Name: Resep Kue Bagea Sagu
Yield: 1 servings
Cuisine: Indonesian
Ingredients: 5.5 oz tapioca starch; 5.5 oz all-purpose flour; 2.5 oz Grated coconut, roasted then puree; 2.5 oz sugar; Eggs: 2 items; Baking soda: 1/4 tsp

These light brown Bagea cookies are made with genuine sago flour, resulting in a uniquely crunchy and subtly sweet texture. They’re surprisingly easy to make with simple ingredients and a quick process.

📊 Medium 🍽 1 servings 👁 8

Ingredients

1 servings

5.5 oz tapioca starch
5.5 oz all-purpose flour
2.5 oz Grated coconut, roasted then puree
2.5 oz sugar
2 items Eggs
1/4 tsp Baking soda

Instructions

In a bowl, beat the eggs and sugar until dissolved and the mixture is thick.
Add baking soda and ground coconut. Stir well.
Add the flour gradually while stirring well.
Add the sago flour gradually while stirring well.
Preheat the oven to medium heat.
Shape the dough into an oval. Arrange on a baking sheet.
Bake the cake in the oven for 20 minutes until cooked. Take it out.
Ready to serve or store in a jar when the cake is cold.
1. Use real sago that is dried in the sun until dry, then grind it. 2. If you don't have real sago, you can replace it with farmer's sago. 3. Granulated sugar can be replaced with brown sugar.

Cakes & Bread