Chiz recipe
Pandan Cheese Sago
2 hours
2 Jars (350 gr)

Pandan Cheese Sago

2 Jars (350 gr)


  • 300 gr Sago flour
  • 2 Pandan leaves
  • 100 gr Margarine
  • 50 gr Butter
  • 150 gr Powdered sugar
  • 1 Egg Yolk
  • 100 gr Prochiz Gold, grated
  • 50 ml Thick coconut milk (add more for a thicker consistency)
  • Green pandan paste


  • In a pan, roast the sago flour and pandan leaves over low heat until the pandan leaves are dry. Remove from heat and set aside to cool.
  • Using a mixer, beat margarine, butter, and powdered sugar until white and fluffy. Add egg yolk and pandan paste, mix thoroughly. Mix in the grated Prochiz Gold, with a turned off mixer or using a spatula.
  • Add the sago flour gradually into the butter mixture, mix well with a spatula. Add coconut milk, mix again until smooth.
  • Put the dough into a piping bag with a star tip, pipe it onto a baking tray that has been greased with butter.
  • Top with grated Prochiz Gold and bake at 140°C for about 40 minutes.
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