This baked sagon cake is much like coconut sagon cake, particularly from the essential components within the type of grated coconut and sago flour or sticky rice. The distinction lies in using margarine. This baked sagon cake makes use of margarine, whereas margarine will not be utilized in coconut sagon desserts.
One other distinction, the coconut sagon cake dough is first molded into an oval mildew, then transferred to a baking sheet for baking. Whereas the sagon cake batter is baked, as soon as it is effectively combined, it is instantly poured onto the baking sheet after which baked. As soon as cooked, lower into rectangular shapes. This baked sagon cake is without doubt one of the pastries that’s typically served throughout Eid al-Fitr.
500 gr sago flour
350 gr grated coconut
250 gr granulated sugar
150 gr margarine
1 egg yolk
1/2 tsp vanilla
1/2 tsp salt
HOW TO MAKE :
1. Beat margarine till pale. Add egg yolks, beat effectively, put aside.
2. In one other bowl, combine all components besides sago flour, knead till sugar dissolves. Enter the sago flour, combine effectively, then add the margarine and egg combination, combine effectively.
3. Preheat the oven to 160 °C. Pour and skinny the dough to a thickness of +- 4 mm on a baking sheet greased with margarine. The streaks with a pointy knife kind a rectangle measuring 4×6 cm.
4. Bake within the preheated oven till golden brown. Take away, scribbling once more with a knife whereas the cake remains to be scorching and gentle, for straightforward removing.