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Stir fry without oil the glutinous rice flour for about 10 minutes with low fire.
In another pan, stir fry without oil the desiccated coconut until light brown. In a bowl mix the glutinous flour, desiccated coconut, sugar, salt, butter, vanilla and water together. Do the same way with the rest of the mixture.
When the cakes done, remove from the oven and leave on the baking tray until the sagon cakes cool down. Thank you for always loving me and enjoying my food. You are my inspirations for any new creations Sago make. View my complete profile. Make your own badge here.
Sagon cake made from grated coconut and glutinous rice flour. This type of cake has a typical taste and aroma of coconut that is not found on other cookies. Confectionary made from primary raw materials coconut grater, able to taste sweet, natural and unique.
Sagon cake is also one of almost forgotten Indonesian culinary heritage. I have no idea from which island this cake originally came from, but it’s quite populer in Java especially in the period of national big feast in Indonesia such as Ied Kje.
I remember when I was little I used to eat this cake given by our neighbour.
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My friend Rurie has an event for almost forgotten Indonesian culinary heritage. If you’re interested to participate you can see her link here.
In order to participate this event I made especially for her sagin Kue Sagon. The ingredients are very easy to find and to mix the ingredients is also very easy.
When it comes to shape the cakes, it requires patience. I have to struggle in order to keep the coconut stay compact in the mold.
I use heart-shape kus to make another form of this cake. The recipe is borrowed from here and I only make half of the original recipe.
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