Cakes & Bread
Baked Sagu Cheese Layer Cake (Kue Lapis Sagu Keju Panggang), Sweet & Savory Surprise in Every Bite
Prep
25 min
Cook
75 min
Servings
16
Level
Medium
Baked sagu cheese layer cake has a unique texture: thin and crisp in every layer, with a tempting savory cheese aroma. Unlike the typical steamed layer cake, this baked version has an addictive crispy-chewy sensation. Perfect as a special treat for Lebaran or family gatherings.
🧂 Ingredients
🍽️ Servings: 16
Adjust the servings and the ingredient amounts & nutrition below update automatically.
- 250 grams sagu flour (tapioca starch)
- 200 grams granulated sugar
- 400 ml instant thick coconut milk
- 200 ml full cream liquid milk
- 150 grams grated cheddar cheese
- 4 eggs
- 100 grams margarine, melted
- 3 tbsp sweetened condensed milk (white)
- 1/2 tsp vanilla powder
- 1/2 tsp salt
- 50 grams grated cheddar cheese, for topping
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👩🍳 Instructions
- 1 Heat the instant thick coconut milk and liquid milk over low heat, stirring, until warm—do not let it boil. Remove from heat and let cool slightly.
- 2 In a large bowl, whisk the eggs and sugar with a whisk (not a mixer) until the sugar dissolves, about 2-3 minutes; there's no need to beat until fluffy.
- 3 Gradually sift the sagu flour into the egg mixture, whisking well each time so it doesn't clump.
- 4 Pour the warm coconut milk-milk mixture into the batter little by little while continuously stirring. Add the melted margarine, condensed milk, vanilla, and salt. Stir until the batter is smooth with no lumps.
- 5 Add 150 grams of the grated cheddar cheese to the batter and mix well. Strain the batter through a fine sieve to ensure a truly smooth texture.
- 6 Grease a 20x20 cm (8x8 inch) square baking pan with margarine, then preheat the oven to 170°C (340°F) for 10 minutes before using (briefly bake the empty pan on the middle rack so it heats evenly).
- 7 Pour 100 ml of batter into the hot pan, spread evenly, then bake on the middle rack with top-bottom heat at 170°C (340°F) for 8-10 minutes until the surface is set and slightly browned at the edges.
- 8 Remove the pan, pour another 100 ml of batter over the first layer, spread evenly, and bake again for 8-10 minutes. Repeat this process until the batter is used up, for a total of about 6-7 layers.
- 9 For the final layer, sprinkle 50 grams of grated cheddar cheese on top before baking so the cheese melts and turns slightly golden; bake for 10-12 minutes until fully cooked.
- 10 Remove the cake from the oven and let it cool completely at room temperature for at least 2 hours before slicing, so the layers don't fall apart. Cut with a sharp knife, wiping it clean between each cut.
💡 Tips
• Make sure each layer is fully set (not sticky to the touch) before pouring the next layer, so the layers stay neat and don't blend together messily.
• Use top-bottom heat and keep the oven temperature stable at 170°C (340°F), since too high a temperature will burn the cake before the inner layers are cooked through.
• Store the cake in the refrigerator once cooled to give it a chewier texture that's easier to slice neatly; take it out 15 minutes before serving.
• You can substitute edam cheese for the cheddar for a richer, less salty flavor.
📊 Nutrition Facts / serving
230
Calories (kcal)
5 g
Protein
11 g
Fat
28 g
Carbs
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