Sagu Keju [Cheese Sago Cookies]

Name: Sagu Keju [Cheese Sago Cookies]
Yield: 42 cookies
Cuisine: American
Ingredients: 240 g (2 cups) sago flour or tapioca flour; 2 pandan leaves, cut into short strips; 100 g (7 tbsp) unsalted butter, room temperature; 75 g (1/2 cup+2 tbsp) powdered sugar or icing sugar; 1 egg yolk; 45 g (3 tbsp) coconut milk; 75 g shredded cheese (edam, cheddar, or parmesan)

Spoonful Passion @spoonfulpassion

Canada

Naturally gluten-free cookies that are crunchy on the bite but melt in the mouth.
These classic Indonesian cookies have a similar texture to kue bangkit. But they are like the cheesy and buttery version.

Spoonful Passion @spoonfulpassion

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Ingredients

42 cookies

240 g (2 cups)sago flour or tapioca flour
2pandan leaves, cut into short strips
100 g (7 tbsp)unsalted butter, room temperature
75 g(1/2 cup+2 tbsp) powdered sugar or icing sugar
1egg yolk
45 g (3 tbsp)coconut milk
75 gshredded cheese (edam, cheddar, or parmesan)

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Steps

1

Youtu.be/Ry9PJsWDI5o
2

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.
3

Using an electric mixer or a wire whisk, beat butter and sugar until light and fluffy.
4

Mix the egg in. Then add coconut milk and mix thoroughly.
5

Add flour and shredded cheese. Stir and mix everything until well combined.
6

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.
7

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.
8

Bake in a preheated oven at 140°C (285°F) for 35-40 minutes. Cool completely on a wire rack.