Sagu Keju [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.

These cheese sago cookies are classic Indonesian cookies. Locally known as "sagu keju" that literally means sago cheese. 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. You can cook Sagu Keju [Cheese Sago Cookies] using 7 ingredients and 8 steps. Here is how you achieve that.

Ingredients of Sagu Keju [Cheese Sago Cookies]

It's 240 g (2 cups) of sago flour or tapioca flour.
Prepare 2 of pandan leaves, cut into short strips.
It's 100 g (7 tbsp) of unsalted butter, room temperature.
It's 75 g (3/4 cup) of powdered sugar or icing sugar.
Prepare 1 of egg yolk.
You need 45 g (3 tbsp) of coconut milk.
You need 75 g of shredded cheese (edam, cheddar, or parmesan).

Actually the term 'sagu' for 'sago' (as tepung sagu) usually applies to tapioca as well, since sago. Sago cheese cookie is a modernized 'kue bangkit', an Indonesian traditional cookies which are mainly made of Sago flour ( you can also use tapioca flour ) and coconut milk. But unlike their 'ancestor', Sago cheese cookie contains butter and cheese in the mixture. These creations will make your sago cheese cookies more tempting.

Sagu Keju [Cheese Sago Cookies] step by step

Youtu.be/Ry9PJsWDI5o.
Stir fry the flour and pandan leaves (without adding oil) over medium-low heat. Keep stirring for 5-8 minutes until the flour feels lighter and softer. Remove from heat and discard the leaves. Set aside to cool..
Using an electric mixer or a wire whisk, beat butter and sugar until light and fluffy..
Mix the egg in. Then add coconut milk and mix thoroughly..
Add flour and shredded cheese. Stir and mix everything until well combined..
Transfer the dough into a piping bag that has been equipped with a medium-size star tip. The dough is quite tough so I suggest double the bag if using a plastic one..
Onto a baking tray that has been greased or lined with parchment paper, pipe a circle or "U" shape dough for each cookie (I found that it's easier to pipe a straight line and then pick up the dough and make it into any shape we want). Space them at least 2.5 cm or 1-inch apart. In total, I got 42 cookies..
Bake in a preheated oven at 140°C (285°F) for 35-40 minutes. Cool completely on a wire rack..

In addition to sago, the most important ingredient in a cheese sago cookie is the cheese itself. The success is determined by the quality and taste of the cheese you choose. Kocok margarin, mentega, prochiz spreadable dan gula halus sampai tercampur, masukan tepung sagu dan parutan keju prochiz premium. Pukul mentega dan gula hingga kembang dan lembut, masukkan kuning. Kue kering sagu keju ini sangat lembut dan cepat lumer di dalam mulut karena berbahan dasar tepung sagu.