Sagon Cake Recipe
Old school cake with a very thick and distinctive coconut taste. The taste of this cake is sweet, savory, crunchy, and melts in the mouth.
Ingredients
- Farmer's sago flour - 250 grams
- Grated coconut - 250 grams
- Granulated sugar - 200 grams
- Pandan leaves - 2 pieces
- Purchase ingredients and cooking utensils
Plans
- Roast grated coconut along with pandan leaves for a while until fragrant. Remove and let cool. Set aside.
- In a bowl, mix the roasted coconut, sago flour, and sugar. Stir by hand until smooth.
- Pour the mixture into the pan while compacting.
- Bake the dough in the oven for 30 minutes at 150°C. Remove and let cool.
- Ready to serve or store in a jar.
- Store the cake in a jar after it has cooled completely so that it lasts longer.
How to make sagon cake?
How to make sagon cake: Sift Sago Sapapua, then roast it with pandan leaves over low heat. Combine all ingredients with roasted sago, mix well. Add water little by little until the dough can be molded using a sagon cake mold. Press and press the dough into the mold. Other Items•
What flour is sagon cake made of?
Once cooked, let the mold cool down a bit before removing the sagon from the mold. Then store the sagon cake in an airtight jar. Coconut sagon cake is ready to be served for snacks anytime. Sagon cakes are traditional pastries made from glutinous rice flour mixed with grated coconut and sugar.
How many calories of sagon cake? Based on data from the Indonesian Ministry of Health (TKPI), every 100 grams of "Sago Fat (Sagon Cake)" contains 0.32 mg of thiamine, 452 kcal of energy and 1,220 g of -carotene.
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