Cakes & Bread
Bangkit Susu Sagu (Melt-in-Your-Mouth Sago Milk Cookies)
Prep
30 min
Cook
20 min
Servings
50
Level
Medium
Milk bangkit cookies that melt in your mouth! A traditional cookie made from sago flour that's super crumbly and milky. A classic cookie that's always on the table every Lebaran (Eid).
🧂 Ingredients
🍽️ Servings: 50
Adjust the servings and the ingredient amounts & nutrition below update automatically.
- 250g sago flour, toasted
- 80g powdered sugar
- 50g full cream milk powder
- 100g butter, melted
- 3 egg yolks
- 1/2 tsp vanilla
- Red/green candied cherries for garnish
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👩🍳 Instructions
- 1 Toast the sago flour in a dry skillet until light and fine, then sift
- 2 Beat the egg yolks and powdered sugar until pale and thick
- 3 Add the melted butter (cooled) and vanilla, then mix
- 4 Gradually fold in the toasted sago flour and milk powder
- 5 Mix until the dough can be molded (not too wet, not too dry)
- 6 Press the dough into a bangkit cookie mold, packing it firmly
- 7 Tap the mold to release the cookie, then arrange on a baking sheet
- 8 Garnish with a piece of candied cherry in the center
- 9 Bake at 140°C (285°F) for 15-20 minutes
- 10 Don't let them change color — bangkit cookies should stay white/pale yellow
- 11 Let cool completely before moving, as they're very fragile
💡 Tips
• Toasting the sago flour is the most important step — if it's undertoasted, the cookies won't melt in your mouth
• Test the dough: press it in your palm; if it holds shape without cracking, it's ready
• Store in a truly airtight container
📊 Nutrition Facts / serving
45
Calories (kcal)
1g
Protein
2g
Fat
6g
Carbs
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