Traditional Indonesian Kue Bangket Recipe

Ingredients

  • 200 grams of sago flour
  • 125 grams of granulated sugar
  • 100 grams of margarine
  • 1 pandan leaf
  • 50 ml of water
  • 1/2 teaspoon salt
  • 50 grams of powdered sugar for garnish

Steps and instructions

  1. Preheat your oven to 150 degrees Celsius (approximately 300 degrees Fahrenheit).
  2. In a pan, melt the margarine with the pandan leaf over medium heat. Once melted, remove the pan from the heat and set aside to cool.
  3. In a large mixing bowl, combine the sago flour and granulated sugar.
  4. Pour the cooled margarine mixture into the bowl, then add the salt and water. Mix well until the dough is smooth and non-sticky.
  5. Shape the dough into small balls and place them onto a baking tray lined with parchment paper.
  6. Bake in the preheated oven for about 20 minutes, or until the cookies are slightly golden and firm to the touch.
  7. Remove the cookies from the oven and let them cool on the tray for about 10 minutes. Then, transfer them to a wire rack to cool completely.
  8. Once the cookies are completely cooled, dust them with powdered sugar before serving.

Tools for making

  • Mixing bowl - A large bowl to mix the ingredients together.
  • Pan - Used to melt the margarine and pandan leaf over medium heat.
  • Baking tray - A flat tray used to place the shaped dough balls for baking in the oven.
  • Parchment paper - Placed on the baking tray to prevent the cookies from sticking.
  • Wire rack - Used to cool the cookies after baking.

Recipe variations

  • Replace sago flour with tapioca starch for a slightly different texture.
  • Add grated coconut to the dough for a more flavorful twist.
  • Experiment with different flavors such as vanilla extract or pandan essence.
  • Create a chocolate version by adding cocoa powder to the dough.
  • For a nutty taste, mix in crushed peanuts or almond meal.
  • Try using coconut oil instead of margarine for a healthier option.
  • Make it gluten-free by using a gluten-free flour blend.
  • Add a pinch of cinnamon or cardamom for a touch of spice.
  • Replace sugar with palm sugar or honey for a natural sweetener.
  • For a vegan version, substitute margarine with coconut oil and use a plant-based sweetener.

Recipe overview

Welcome to our Kue Bangket recipe page! Kue Bangket, a popular Indonesian cookie, is known for its light, crisp texture and sweet, buttery flavor. This traditional delicacy is made from sago flour, giving it a unique, melt-in-your-mouth sensation that's hard to resist. The addition of pandan leaf lends a delightful, aromatic note that elevates these simple cookies to a gourmet treat. In this recipe, we'll guide you through the process of making Kue Bangket at home. The steps are relatively straightforward and require basic baking skills and tools, making it a great option for bakers of all levels. Expect to spend about an hour from start to finish, including baking and cooling time. The result will be a batch of delicious, sweet cookies perfect for serving at teatime or as a special treat. So let's get started – it's time to bake some Kue Bangket!

Common questions

  1. Can I substitute sago flour with another type of flour?
  2. No, sago flour is essential for this recipe as it gives the cookies their unique texture. Substituting with another type of flour will alter the results.
  3. Can I use butter instead of margarine?
  4. Yes, you can use butter as a substitute for margarine. However, keep in mind that it may affect the flavor and texture of the cookies slightly.
  5. Can I skip the pandan leaf?
  6. While the pandan leaf adds a pleasant aroma and flavor, you can omit it if you don't have access to it. The cookies will still turn out delicious without it.
  7. Can I store the cookies?
  8. Absolutely! Once the cookies have completely cooled, you can store them in an airtight container at room temperature for up to a week.

Serving dishes and utensils

  • Mixing Bowl - A large bowl to mix the ingredients together.
  • Pan - A pan to melt the margarine and pandan leaf.
  • Baking Tray - A tray lined with parchment paper to bake the cookies.
  • Parchment Paper - Used to line the baking tray and prevent the cookies from sticking.
  • Wire Rack - A rack used to cool the cookies after baking.
  • Sieve - Used to sift the powdered sugar for dusting the cookies.
  • Oven - Preheated to 150 degrees Celsius (approximately 300 degrees Fahrenheit) to bake the cookies.

Origin stories

Kue Bangket, also known as Sago Cookies, hails from the diverse culinary landscape of Indonesia. This traditional delicacy takes its name from the Indonesian word "bangket" which means "crumble" or "crumbly", a fitting description for the cookie's unique texture. The recipe calls for Sago flour, an ingredient derived from the sago palm, which grows abundantly in the tropical lowlands of Indonesia. The use of sago flour not only gives the cookies their characteristic crumble but also tells a tale of resourcefulness and respect for nature, common threads in Indonesian culture. This humble dessert, with its sweet aroma of pandan and texture that dissolves pleasingly in the mouth, is a beloved treat during festive occasions and a nostalgic reminder of home for many Indonesians.

Disclaimer: This recipe was not created by humans and we cannot ensure that it will turn out as expected. We do not guarantee or take any liability for the accuracy of this recipe (including steps, ingredients, nutritional information, and all sections on this page). You should check to make sure you are not allergic to any ingredients and take safety precautions while making this. The images on this page are generated by AI and may not accurately represent the result of making this recipe.