Traditional Indonesian Kue Lidah Kucing Recipe

Ingredients

200 grams of unsalted butter
100 grams of icing sugar
2 egg whites from large eggs
200 grams of cake flour
50 grams of cornstarch
1/2 teaspoon of vanilla extract

Steps and instructions

Preheat the oven to 150 degrees Celsius and line a baking sheet with parchment paper.
In a large bowl, cream together the unsalted butter and icing sugar until it becomes light and fluffy.
Gradually add the egg whites into the butter mixture, ensuring each addition is well incorporated before adding the next.
Sift the cake flour and cornstarch into the butter mixture and mix well.
Add the vanilla extract to the mixture and stir until just combined.
Transfer the batter into a piping bag fitted with a small round tip. Pipe the batter onto the parchment paper lined baking sheet in the shape of long, thin ovals.
Bake in the preheated oven for 15 - 20 minutes, or until the edges of the cookies are golden brown.
Allow the cookies to cool on the baking sheet for 5 minutes, then transfer them to a wire rack to cool completely.

Tools for making

Mixing Bowl - A large bowl for mixing the ingredients together.
Electric Mixer - Used to cream the butter and icing sugar together until light and fluffy.
Sifter - Used to sift the cake flour and cornstarch to remove any lumps.
Piping Bag - A bag used to pipe the batter onto the baking sheet.
Small Round Tip - An attachment for the piping bag that creates the shape of the cookies.
Baking Sheet - A flat sheet used for baking the cookies.
Parchment Paper - Used to line the baking sheet to prevent the cookies from sticking.
Wire Rack - A rack used for cooling the cookies after baking.

Recipe variations

Adding flavors: Try adding a teaspoon of matcha powder or cocoa powder to the batter for different flavor variations.
Filling options: Sandwich two cookies together with your favorite filling such as chocolate ganache, jam, or buttercream.
Gluten-free option: Replace the cake flour with a gluten-free flour blend to make the recipe gluten-free.
Vegan option: Substitute the butter with vegan butter and use a vegan alternative for the egg whites, such as aquafaba (chickpea brine) or a commercial egg replacer.
Nutty twist: Add a handful of finely chopped nuts, such as almonds or pistachios, to the batter for an extra crunch.

Recipe overview

Kue Lidah Kucing, also known as Cat's Tongue Cookies, is a popular treat hailing from Indonesia. These delicate, crispy cookies are known for their distinct shape that resembles a cat's tongue, hence the unique name. While they may look fancy and intricate, this recipe is surprisingly simple and requires just six basic ingredients. This recipe will guide you through the process of creating these delightful cookies, which are perfect for serving with tea or as a snack. With their light and buttery flavor, they are sure to be a hit among your family and friends!

Common questions

Can I use salted butter instead of unsalted butter? It is recommended to use unsalted butter in this recipe so that you can control the amount of salt in the cookies. If you only have salted butter on hand, you can use it, but you may need to reduce the amount of salt added separately.
Can I substitute the cake flour with all-purpose flour? Cake flour is preferred in this recipe as it results in a lighter and more delicate texture. If you don't have cake flour, you can make a substitution by replacing 2 tablespoons of each cup of all-purpose flour with cornstarch. For this recipe, you would need to replace 2 tablespoons of each 200 grams of all-purpose flour.
Can I omit the vanilla extract? Vanilla extract adds a pleasant flavor to the cookies, but it can be omitted if you prefer. The cookies will still turn out fine without it.
Can I use a different piping tip for shaping the cookies? The traditional shape for Kue Lidah Kucing is long and thin ovals. However, you can experiment with different shapes using alternative piping tips if you prefer.
How should I store the cookies? Once completely cooled, store the cookies in an airtight container at room temperature. They should stay fresh for up to a week.

Serving dishes and utensils

Mixing bowl - A large bowl to mix the ingredients together.
Electric mixer - To cream the butter and sugar and ensure a smooth batter.
Piping bag - Used to pipe the batter onto the baking sheet.
Small round tip - A piping tip that creates the desired shape for the cookies.
Baking sheet - A flat sheet for baking the cookies in the oven.
Parchment paper - To line the baking sheet and prevent the cookies from sticking.
Wire rack - Used to cool the cookies after baking.

Origin stories

Kue Lidah Kucing, or Cat’s Tongue Cookies, is a popular sweet treat originating from Indonesia, especially popular during festive seasons. Despite its Indonesian roots, the cookie is actually believed to have been introduced by the Dutch during the colonial period, reflecting the influences of European cuisine in several Indonesian delicacies. Its peculiar name comes from its resemblance to a cat's tongue: long, flat and thin. These delicate, buttery cookies are enjoyed by many for their light, crisp texture and subtly sweet taste.

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.