Monday, February 16, 2009
Sagon cake made from grated coconut and . 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 such as Ied Fitr. I remember when I was little I used to eat this cake given by our neighbour.
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 this 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 cutter to make another form of this cake.
The recipe is borrowed from here and I only make half of the original recipe.
250 gr desiccated coconut
75 gr glutinous rice flour
50 gr sugar
25 g butter
30 ml water (I use 40 ml)
1/4 teaspoon vanilla
1/4 teaspoon salt
1. 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.
2. In a bowl mix the glutinous flour, desiccated coconut, sugar, salt, butter, vanilla and water together.
3. Take a shape cutter/perforator and fill with the mixture, press until the mixture compact then lift the cutter. Do the same way with the rest of the mixture.
4. Bake the cakes in the oven at temperature 160Â°c for about 15-20 minutes, until the cakes dry and golden-brown. When the cakes done, remove from the oven and leave on the baking tray until the sagon cakes cool down.
Lintang Dewani from Mesele, Belgium