Indonesian cheese cookies

Polish: ser
Greenlandic: immussuaq
Uzbek: пишлоқ
Cornish: keus
Old Prussian: sūris
Amharic: አይብ
Faroese: ostur
Hausa: cúkű
Tajik: панир
Abkhazian: ашә
Chechen: нехча

Cheese... cookies...? Yes! I want to present you the most delicious cookies of the world. Ladies and Gentlemen, Cheese Indonesian cookies called sagu keju! I think that all the cookie lovers should make them at least once in a lifetime. I am sure you will love them. I once found sago pearls in my shop and carefully browsed the web in search of sago recipes. The most interesting one was sagu keju, but only in Indonesian :) Using all the dictionaries I could only find, I translated the ingredients, but couldn't go through the whole recipe. A dear blogger comrade from http://everything4sweets.blogspot.com/ translated for me her delicious recipe for these cookies. Thank you again for sharing that wonderful recipe, these cookies are unbelievably, unbelievably delicious!

125 g margarin
100 g butter
125 g powder sugar
3 egg yolks
100 g Edam cheese / old cheese*
50 g Cheddar cheese
300 g sago flour / arrowroots flour**
50 g maizena /cornstarch
50 g all purpose flour

1. Combine both shortenings with sugar until soft. Add egg yolks one by one and continue mixing

2. Mix sweet shortening with the cheese (*beware, it really has to be old! I made them once from fresh fat cheese and cookies melted in the oven... I did them thrice and I can say that you can take any kind of cheese -once I had olny fat Podlaski cheese- but frst grate it and leave uncovered overnight so that it becomes dry)

3. The last step is to add flours and to ocmbine well, until homogeneous. Use a piping bag with star nozzle and form lovely rings. Bake for 30 minutes in 180C, until dry but still not golden



and here are my sagu keju made without a piping bag

Indonesian layered cake

Polish: jagoda
Serbian: Боровница
Saami: sarri
Lithuanian: mėlynė
Espernato: mirtelo
Galician: arando
Ukrainian: Чорниця
Belorussian: Чарніцы
Dutch: bosbes
Estonian: mustikas
Swedish: blåbär

I made this extremely tasty Indonesian layered cake (Kuih lapis sarawak) twice, fascinated after seeing this wonderful blog and the huge talent of its owner, Yochana. After entering this wonderful site for the first time, I was sitting in front of the screen, flabbergasted and smelling the flavour of blueberries. My mum always prepares pączki for carnival, which requires many yolks. Then, egg whites are mine.

450 gr egg whites
180 gr sugar
180 gr bilberry jam (originally: blueberry pie filling)



180 gr flour
100 gr condensed milk



350 gr butter

1. Beat soft butter with condensed milk until homogeneous and creamy

2. Whisk egg whites with a bit of salt and when they are almost ready, add sugar and continue whisking

3. Mix butter-milk with sweet egg whites and flour. Divide into 2 portions. Add jam to one of them and mix well

4. Butter a rectalgular baking mold (I use the long rectangular one, the same as to make bread) and spread 2 spoons of plain mixture (the one without jam)

4. Stream for some minutes. When ready, spread 2 spoons of blueberry mixture on the recently baked layer.

5. Repeat until you finish both doughs. You can sprinkle the cake with powdered sugar. Cut carefully (only when cooled), the cake is very delicate.

1st attempt:




2nd attempt: