Tebaloi- Sago Cookies #MFF - Sarawak

Pheewww...I made it in time for the MFF Sarawak week.   The lazy bug finally got rid off and now I am more hardworking and the eating craze is back.  I was first introduced Tebaloi - Sago Cookies by Wendy of Table of 2 and I fell in love with on the first bite.  She brought it for us to try out when we had a bloggers meet up last July.   I was waiting patiently for her to post up and she told me that she is going to post up for the Sarawak week...I waited and finally September rolled by and there true to her words , she posted the recipe up and in time for me to try it out so that I dont have to crack my head for a Sarawak dish :p  I know I should post this up on my Sweet Delights blog...I shall break the rule for once and posted it up here :p 

This is so easy and cheap to make them yourself and of course beginning it is kind of hard to make it thin...but I believe after some practise it will be easier...my second batch was much thinner .  It is so addictive ! I shall make this again when it is finished and which I guess will be soon.   Watching Korean drama and munching on these crackling cookies...one word , I am in heaven LOL!

the dough after combining all the ingredients

together....a bit sticky though :p

tried my best to get it as thin as possible 

I was only successful on the second batch

first baking is 10 mins, take out of the oven and......

flip over and remove the banana leave.......

cut into square pieces while it is still soft and manageable....

bake again in the oven at lower temp for another 20 mins

till it is lightly browned and cool it before storing

in an air tight container......

this is so yummy and crunchy good.......love it !

and thank you Wendy for sharing this recipe with us...

Tebaloi - adapted from Wendy of Table for 2.

200 gm grated coconut

200 gm sago flour

100 gm sugar

50 gm egg

1/8 tsp turmeric powder (for coloring)

Banana leaf for baking

1. Mix sugar with egg and lightly whisk.
2. Combine the coconut, sago flour and turmeric powder and mix evenly.
3. Pour the egg mixture into the dry ingredients an dmix until a dough forms. If it feels too dry, use your hands and squeeze the dough, it will turn moist.
4. Preheat oven to 180C  and then lay a piece of banana leaf on an overturned baking tray. Matte side of the leaf facing up.
5. Spread some of the coconut dough onto the banana leaf , using fingers to press them really thin.  As thin as you can manage.
6. Bake for 10 mins.
7. Remove from oven and transfer to a cooling rack. Let it cool for 2-3 mins. It will still be warm.
8. Then flip the tebaloi sheet, and peel the banana leaf off. Snip the tebaloi sheet into smaller squares.
9. Place the squares onto a baking grid and bake for 160C for 20-30 mins or until lightly golden.
10. Place them onto the rack to cool off and it will crisp up.
11. Keep in air tight jars.

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