Traditional Indonesian Kue Kastengel Recipe

Ingredients

250 grams of high protein flour
200 grams of unsalted butter
100 grams of Edam cheese, grated
100 grams of Gouda cheese, grated
2 egg yolks
1 egg yolk for glazing
1/2 teaspoon of salt
50 grams of powdered sugar
1/4 teaspoon of baking powder

Steps and instructions

Preheat your oven to 150 degrees Celsius and line a baking tray with parchment paper.
In a large bowl, cream together the unsalted butter, powdered sugar, and salt until it becomes light and fluffy.
Add in the egg yolks one at a time, beating well after each addition until fully incorporated.
In a separate bowl, combine the high protein flour and baking powder. Gradually add this to the butter mixture and stir until well combined.
Fold in the grated Edam and Gouda cheese into the dough.
Shape the dough into small logs about 1.5 cm in diameter and 4 cm in length. Arrange them on the prepared baking tray.
Brush the top of each dough log with the remaining egg yolk.
Bake in the preheated oven for 25-30 minutes or until golden brown.
Let the Kue Kastengel cool on the baking tray for 10 minutes, then transfer to a wire rack to cool completely.

Tools for making

Mixing Bowl - A large bowl to mix the ingredients together.
Electric Mixer - Used to cream the butter, sugar, and salt together until light and fluffy.
Baking Tray - A flat tray used to arrange and bake the Kue Kastengel.
Parchment Paper - Used to line the baking tray to prevent sticking and make cleanup easier.
Grater - To grate the Edam and Gouda cheese.
Wire Rack - A rack to cool the Kue Kastengel after baking.
Pastry Brush - Used to brush the egg yolk on top of the dough logs before baking.

Recipe variations

Use different types of cheese such as cheddar, parmesan, or Swiss instead of Edam and Gouda.
Add a hint of spices like cayenne pepper or paprika to the dough for a spicy kick.
Replace the high protein flour with all-purpose flour or gluten-free flour for dietary restrictions.
Create a sweet version by replacing the cheese with chocolate chips and adding a sprinkle of cinnamon.
Experiment with different shapes like squares, triangles, or even cookie cutter shapes.
Add some chopped nuts like almonds or walnuts for a crunchy texture.
Make it vegetarian-friendly by omitting the cheese and adding finely chopped herbs like parsley or basil.
For a savory twist, incorporate cooked bacon bits or diced ham into the dough.
Dip the baked Kue Kastengel in melted dark chocolate for a decadent dessert.

Recipe overview

Kue Kastengel is a famous Indonesian cheese stick cookie that's often served during special occasions and celebrations. This cookie is loved for its rich cheese flavor, crisp texture, and wonderful aroma. It's a indulgent snack that pairs perfectly with a cup of tea or coffee. In this recipe, we'll guide you through the process of making Kue Kastengel from scratch. You'll be using high-quality ingredients like high protein flour, unsalted butter, Edam and Gouda cheese, and a hint of powdered sugar for a touch of sweetness. The process involves creating a buttery and cheesy dough, shaping it into small logs, and baking it until golden brown. Although the recipe involves several steps, it's quite straightforward and the result is absolutely worth it. So, let's get started on creating these deliciously cheesy cookies!

Common questions

Can I use all-purpose flour instead of high protein flour? No, high protein flour is crucial for the texture and structure of Kue Kastengel. Using all-purpose flour may result in a different texture and taste.
Can I substitute the Edam and Gouda cheese with other types of cheese? While Edam and Gouda are traditionally used in Kue Kastengel, you can experiment with other types of cheese. However, keep in mind that the taste and texture may vary.
Can I refrigerate the dough overnight before baking? Yes, you can refrigerate the dough overnight if needed. Just make sure to wrap it tightly in plastic wrap to prevent it from drying out.
How should I store Kue Kastengel? Store Kue Kastengel in an airtight container at room temperature. They can last for up to a week.
Can I freeze Kue Kastengel? Yes, Kue Kastengel can be frozen. Place them in a freezer-safe container or ziplock bag and store in the freezer for up to a month. Thaw them at room temperature before serving.

Serving dishes and utensils

Mixing Bowl - A large bowl for combining the ingredients and mixing the dough.
Electric Mixer - Useful for creaming the butter, powdered sugar, and salt together until light and fluffy.
Baking Tray - A flat tray for baking the Kue Kastengel in the oven.
Parchment Paper - Used to line the baking tray and prevent the Kue Kastengel from sticking.
Wire Rack - A rack used to cool the baked Kue Kastengel after removing them from the oven.
Basting Brush - For brushing the egg yolk glaze onto the Kue Kastengel before baking.
Grater - Used to grate the Edam and Gouda cheese.

Origin stories

Kue Kastengel is a distinctive cheese cookie from Indonesia, a staple of the country's culinary heritage. Despite its Dutch name, Kastengel, which translates to "cheese in a bar," its widespread popularity testifies to its thorough assimilation into Indonesian culture. These savory morsels are a must-have during Eid celebrations, embodying the warm spirit of sharing and togetherness that marks the occasion. These slightly salty, cheesy bites are not just a testament to the country's love for diverse flavors but also a nod to its historical European influences, blending cultures in the most delicious way possible.

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.