Sago Cheese Cookies Recipe

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Sago Cheese Cookies Recipe

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Sago cheese cookies are light, crispy, and melt-in-the-mouth cookies made with sago flour and cheese. These popular cookies are a staple in Indonesian and Malaysian households, especially during festive seasons like Chinese New Year and Hari Raya. The combination of buttery flavor and cheesy aroma makes them irresistibly delicious!

Ingredients

  • 200g sago flour (or substitute with tapioca flour)
  • 50g unsalted butter, softened
  • 50g margarine (for extra crispiness)
  • 80g powdered sugar
  • 1 egg yolk
  • 80g cheddar cheese, finely grated
  • 20ml coconut milk
  • ½ tsp vanilla extract (optional)

Instructions

Step 1: Prepare the Sago Flour

  1. Dry-fry (toast) the sago flour in a pan over low heat for about 10 minutes until light and slightly aromatic. Let it cool completely before use.

Step 2: Make the Dough

  1. In a mixing bowl, beat butter, margarine, and powdered sugar until light and fluffy.
  2. Add the egg yolk and mix well.
  3. Gradually add grated cheese, coconut milk, and vanilla extract. Mix until combined.
  4. Slowly add the cooled sago flour, mixing until a smooth dough forms.

Step 3: Shape the Cookies

  1. Preheat your oven to 150°C (300°F).
  2. Transfer the dough into a piping bag or use a cookie press to shape the cookies onto a baking sheet lined with parchment paper.
  3. If desired, add a small piece of grated cheese on top for extra flavor.
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Step 4: Bake the Cookies

  1. Bake in the preheated oven for 20-25 minutes or until the edges turn slightly golden.
  2. Let the cookies cool completely before storing them in an airtight container.

Notes & Tips

✅ Sago Flour Preparation: Toasting sago flour helps remove excess moisture and gives the cookies a light texture.
✅ Butter & Margarine Mix: Using both creates a balance between rich buttery flavor and crispiness.
✅ Coconut Milk Addition: Enhances the aroma and provides a subtle richness.
✅ Shaping Options: You can roll the dough into small balls and press with a fork if you don’t have a piping bag.
✅ Storage: Keep in an airtight container at room temperature for up to 2 weeks.

Servings

This recipe makes about 30-40 cookies, depending on the size.

Nutritional Info (Per Cookie)

  • Calories: 50 kcal
  • Carbohydrates: 6g
  • Protein: 1g
  • Fat: 2.5g
  • Sugar: 2g
  • Fiber: 0.2g

Health Benefits of Sago Cheese Cookies

🥥 Energy Booster – Sago flour is a good source of quick energy due to its high carbohydrate content.
🧀 Rich in Calcium – Cheese provides essential calcium for strong bones.
💛 Gluten-Free Alternative – Ideal for those with gluten intolerance.
🍪 Melt-in-the-Mouth Texture – Easy to digest, making it suitable for kids and elderly.

Q&A (Frequently Asked Questions)

🔹 Can I substitute sago flour with other flours?
Yes! Tapioca flour is the best substitute, but the texture may slightly differ.

🔹 Why are my cookies too hard?
Overbaking or using too much flour can cause hard cookies. Make sure the dough is soft and bake at low temperature.

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🔹 Can I make this recipe without coconut milk?
Yes, you can replace coconut milk with fresh milk or evaporated milk.

🔹 How do I make the cookies cheesier?
Increase the cheese quantity to 100g or use a stronger cheese like parmesan.

🔹 Can I store the dough for later use?
Yes, wrap the dough in plastic wrap and refrigerate for up to 3 days.

Would you like any modifications or additional variations for this recipe? 😊

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