March 28, 2025
Sagu Lempeng is a crunchy, durable biscuit made from sago flour, traditionally baked in a clay mold or on hot coals. Though minimal in ingredients, it's a symbol of Papuan and Moluccan food culture, eaten for breakfast or as an afternoon snack with black coffee.
| Ingredient | Quantity | Price |
|---|---|---|
| Main Ingredients: | ||
| Sago flour (tepung sagu) | 250g (~2 cups) | $1.20 |
| Grated coconut (optional) | 50g (~½ cup) | $0.25 |
| Salt | ¼ tsp | $0.02 |
| Water | ~50–75 ml | Free |
Prepare the Dough: In a mixing bowl, combine sago flour, salt, and grated coconut if using. Add a small amount of water (1 tbsp at a time) just to slightly moisten the mixture—it should remain crumbly but hold shape when pressed.
Shape and Bake: Mold the dough into small rounds or rectangles—traditionally compacted into hard cakes. Place onto a baking tray or hot clay mold. Bake over medium-low heat for 30–45 minutes until firm and lightly browned. In traditional methods, they're cooked in a bamboo mold near fire.
Cool and Serve: Let cool completely, biscuits will harden as they cool. Serve with hot tea or coffee. Store in an airtight container.
📌 Final Notes:
