Bagea Sagu (Sago Bagea Biscuits) is a traditional Papuan (from Indonesian Papua) recipe for a classic biscuit (cookie) made with a blend of sago and wheat flour incorporating toasted coconut and bound with eggs. The full recipe is presented here and I hope you enjoy this classic Papuan version of: Sago Bagea Biscuits (Bagea Sagu).
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For those of you who have never tasted this delicious cake, you must try it and make it yourself at home. The method is also quite simple and foolproof, as long as you diligently follow the steps carefully. Check out this sago bagea cake recipe from Cakefever below, using only 6 ingredients!
Ingredients:
150g sago flour
150g wheat flour
75g granulated sugar (can be substituted with brown sugar)
2 eggs
75g toasted grated coconut, ground
1/4 tsp baking soda
Method:
Beat together the eggs and sugar in a bowl until thick, pale and creamy (easiest done with an electric whisk).
Add the toasted, ground coconut and baking soda to the beaten egg and sugar mixture. Stir until everything is combined.
Add the flour little by little to the mixture, then stir until everything is evenly combined.
Gradually add the sago flour, then stir the mixture again. Turn out onto a floured work surface and knead lightly until smooth.
Preheat the oven to 180°C.
Take pieces of the dough, shape into a ball then into mounded ovals. Arrange these on a greased baking tray.
Once done, transfer the biscuits (cookies) to the centre of your pre-heated oven and bake for about 20 minutes, or until lightly browned.
Remove from the oven, allow to cool on the baking tray for 5 minutes then either transfer to a wire rack to cool completely or serve warm.
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