Kue bagea
Indonesian cake
 Kue bagea in a basket | |
| Type | Cake, pastry, kue |
|---|---|
| Course | Snack, dessert |
| Place of origin | Indonesia |
| Region or state | Eastern Indonesia |
| Created by | Moluccans |
| Serving temperature | room temperature |
Kue bagea (also called sago cake) is a cake originating from Ternate in North Maluku, Indonesia.[1] It has a round shape and creamy color. Bagea has a hard consistency that can be softened in tea or water, to make it easier to chew.[2] It is prepared using sago,[3] a plant-based starch derived from the sago palm or sago cycad.
See also
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- Kue
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