I’ve used a different flour for these cookies. It’s called the “sagu” flour. It’s a very common flour here in Indonesia.
Derived from the sago palm plant, this flour has properties very much like the tapioca flour. It is starchy and although i can’t verify it, i am pretty sure that this flour falls under the gluten free category.
The use of this flour in cookies calls for the flour to be stir fried before it goes into the cookie batter. I’ve seen recipes using tapioca flour with the same procedure. I wonder why? Does anyone know?
Anyway, as with no protein, or low protein flours, these cookies came out crumbly and tender. The type of cookies you can break just by lightly pinching them between your fingers.
I’ve flavoured mine with yam paste, and added thick coconut cream to help the dough bind.
Yam and coconut cream go hand in hand. I love the combination of both.
I’ve also added some chopped almonds, just for that mini bits in your bites!
I am wondering though, whether everyone outside Indonesia has heard of this flour?
It sure will be interesting to find out!
Recipe to follow
