From North MalukuCakes & Snacks
Bagea Kenari (Sago and Kenari Nut Cookies)
Bagea Kenari
Hard sago and kenari nut cookies from Ternate and Maluku. Firm and fragrant with spice, perfect for dunking in tea or coffee.
- Time
- 1 hr 15 min
- Serves
- 30 people
- Origin
- North Maluku
- Type
- Cakes & Snacks
Ingredients
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How to Make
Dry-toast the sago flour briefly and let it cool.
Beat the eggs, sugar and margarine until combined.
Add the sago, kenari, cinnamon, cloves and salt. Knead until it can be shaped.
Shape into ovals or flat rounds.
Bake at 160°C for 35 to 40 minutes until dry.
Cool and store in an airtight jar.
Kitchen tip
Bagea is meant to be hard. Add one more egg for a crunchier texture.
Questions
Where does Bagea Kenari (Sago and Kenari Nut Cookies) come from?
Bagea Kenari is a traditional dish from North Maluku (capital: Sofifi), in the Maluku region of Indonesia.
How long does Bagea Kenari (Sago and Kenari Nut Cookies) take to make?
It takes about 1 hr 15 min in total to make 30 servings, including preparation.
What is the secret to a good Bagea Kenari (Sago and Kenari Nut Cookies)?
Bagea is meant to be hard. Add one more egg for a crunchier texture.