Tapioca-Cheese Cookies (Kue Kering Sagu)

My all-time favorite Indonesian cookies made from tapioca. I have just learned this recipe recently and very addicted to it. It’s also a good idea to bring as a “visiting gift” when going to friends’ house. In the beginning, it took me more than 3 hours to do this, and the more I make the less time it takes. Well, still need at least 2 hours. 🙂 But it’s a very satisfying result.


350 gr              Tapioca flour

2                     Pandan leaf

100 gr              Margarine (room temperature)

100 gr              Butter (room temperature)

100 gr              Cheedar/Edame cheese (shredded)

130 gr              Powdered sugar

2                    eggs

50 ml               milk


  • Saute the Tapioca flour and Pandan leaves on a pan without oil on medium-high heat for about 25-30 minutes until the texture changes and becomes lighter. Filter the flour in a bowl.
  • Pre-heat oven to 160 degrees Celcius.
  • In a bowl, use a hand mixer to combine margarine, butter, and powdered sugar. Slowly add cheese, eggs, and milk until it’s mixed.
  • Use a spatula, slowly add in the tapioca flour. Mix it well.

  1. Put the batter into a plastic bag to shape the cookies.
  • In the oven for about 30 minutes.

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