Sago Bagea Cake Recipe

Bagea cookies are very distinctive made from real sago flour. So the color becomes pale brown. The texture of this cake is hard, crunchy, and uniquely sweet. To make it yourself is not difficult, you know. The ingredients are quite simple and do not require a long process.

Ingredients

Sago flour - 150 grams
Wheat flour - 150 grams
Grated coconut, roasted and puree - 75 grams
Granulated sugar - 75 grams
Eggs - 2 eggs
Baking soda - 1/4 tsp
Purchase ingredients and cooking utensils

Plans

In a bowl, beat eggs and sugar until dissolved and a thick mixture.
Add the baking soda and coconut. Stir well.
Gradually add the flour while mixing well.
Add sago flour gradually while stirring evenly.
Preheat the oven on 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 has cooled.
1. Use the original sago dried in the sun to dry, then mashed.

What flour are bagea cakes made of? The ingredients for making Bagea are powdered sugar, chopped walnuts, sago flour, vegetable oil, sifted flour, finely chopped peanuts, ground cinnamon, and ground cloves.

What causes the cake to be hard? One of the causes of hard pastries is too much flour. Please note that each recipe requires a different dose so it will need to be readjusted.

What are the characteristics of sago cakes, a typical food from central papua?

Sago Bagea Cake The sago bagea cake is made of small size and brown in color. When gripped, the texture of the cake will feel hard. But this cake will immediately melt when it enters the mouth. Besides sago, this cake is also made with ingredients such as sugar, walnuts, flour, cinnamon, cloves, and peanuts.

Where did the typical food of sago cake come from? Sago bagea cake is one of the typical Papuan cakes made from sago flour and walnut flour.