Baked Sago Cakes from Puti Nurindah can be prepared in 20 minutes. You make this dish with Coconut blossom sugar & Fleur de sel from Amanprana. This recipe from the Indonesian & Indian kitchen is delicious as Desserts, Snack & Cake and biscuit. It also fits perfectly in a Vegetarian & Vegan diet.
Ingredients for baked sago cakes
- 6 eggs (separate the whites from the yolks)
- 75 g butter or coconut oil
- 100 g Gula Java Matcha
- 150 g sago flour
- 25 g milk
Preparation of baked sago cakes Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x9 inch pan or line a muffin pan with paper liners.In a medium bowl, cream together the sugar and butter or oil. Beat in the eggs, one at a time, then stir in the vanilla. Combine flour and baking powder, add to the creamed mixture and mix well. Finally stir in the milk until batter is smooth. Pour or spoon batter into the prepared pan.Bake for 30 to 40 minutes in the preheated oven. For cupcakes, bake 20 to 25 minutes. Cake is done when it springs back to the touch.