Cara Membuat Sagon – Resep dan Panduan Lengkap

>Hello Sohib EditorOnline, today we will talk about cara membuat sagon, a popular traditional Indonesian snack made from grated coconut, palm sugar, and tapioca starch. Sagon is usually shaped in small balls or wedges and is often enjoyed as a sweet treat with a cup of tea or coffee. In this article, we will provide you with a step-by-step guide on how to make sagon at home. So, let’s get started!

What You’ll Need

Before we start making sagon, let’s gather all the ingredients and equipment we’ll need:

Step-by-Step Guide

Step 1: Prepare the Coconut

The first step in making sagon is to prepare the grated coconut. You can either use fresh grated coconut or unsweetened desiccated coconut. If you’re using fresh grated coconut, you’ll need to extract the coconut milk from the grated flesh. Here’s how:

• Add 1 cup of grated coconut and 1/2 cup of water to a small saucepan.
• Bring the mixture to a simmer over medium heat, stirring occasionally for about 10 minutes.
• Remove the saucepan from the heat and let it cool for a few minutes.
• Strain the mixture through a cheesecloth or fine mesh strainer, squeezing out as much liquid as possible.
• Discard the solids and set the coconut milk aside.

If you’re using unsweetened desiccated coconut, you don’t need to extract the coconut milk. Simply place the coconut in a mixing bowl and set it aside.

Step 2: Make the Palm Sugar Syrup

The next step is to make the palm sugar syrup, which will be used to sweeten and bind the sagon. Here’s how:

• Add 1 cup of palm sugar and 1/2 cup of water to a non-stick pan or wok.
• Heat the mixture over medium heat, stirring constantly until the palm sugar is completely dissolved.
• Let the mixture simmer for another 5-10 minutes or until it thickens slightly.
• Remove the pan from the heat and pour the palm sugar syrup over the grated coconut in the mixing bowl. Mix well.

Step 3: Add the Tapioca Starch

Now it’s time to add the tapioca starch, which will help bind the sagon mixture and give it a chewy texture. Here’s how:

• Add 1 cup of tapioca starch to the mixing bowl with the coconut and palm sugar syrup mixture.
• Using a wooden spoon or spatula, mix the tapioca starch into the mixture until it forms a ball of dough.
• If the dough is too sticky, add more tapioca starch, 1 tablespoon at a time. If the dough is too dry, add more coconut milk, 1 tablespoon at a time.

Step 4: Shape the Sagon

Now that we have the sagon dough, it’s time to shape it into small balls or wedges. Here’s how:

• Take a small amount of dough and roll it into a ball or wedge shape.
• Repeat with the remaining dough until you have shaped all the sagon.
• You can also press the dough into a kueh bangkit mold to create a patterned shape.

Step 5: Cook the Sagon

The last step is to cook the sagon until it’s slightly browned and cooked through. Here’s how:

• Heat a non-stick pan or wok over medium heat.
• Add the shaped sagon to the pan, making sure to leave some space between each piece.
• Cook the sagon for 5-7 minutes or until it’s slightly browned on the outside and cooked through on the inside.
• Remove the sagon from the pan and let it cool completely before serving.

FAQs

1. Can I use brown sugar instead of palm sugar?

Yes, you can use brown sugar instead of palm sugar. However, the taste and texture of the sagon may be slightly different.

2. How long does sagon last?

Sagon can last for up to 2 weeks if stored in an airtight container at room temperature.

3. Can I freeze sagon?

Yes, you can freeze sagon for up to 3 months. Make sure to store it in an airtight container and place it in the freezer.

4. Can I use other types of starch instead of tapioca starch?

Yes, you can use cornstarch or potato starch instead of tapioca starch. However, the texture of the sagon may be slightly different.

5. How can I tell if the sagon is cooked?

The sagon should be slightly browned on the outside and cooked through on the inside. You can also check by cutting one sagon in half and making sure the inside is cooked and not sticky.

That’s it, Sohib EditorOnline! You now know how to make delicious sagon at home. We hope you enjoy making and eating this traditional Indonesian snack. Selamat mencoba!

Cara Membuat Sagon – Resep dan Panduan Lengkap