What is Kaasstengel?
Kasstengel is a cheese stick cookie that is commonly found in Indonesia and the Netherlands. Due to the history of colonization, a common theme in Indonesian cooking is a co-opted version of a popular Dutch recipe with an Indonesian twist. The name Kasstengel is derived from the Dutch words Kass which means cheese and stengels which means stick but they are often called Kue Keju, cheese snacks. These cookies are traditionally made with preserved Dutch butter (a well known brand in Indonesia is called Wijsman) and a Dutch cheese, like Edam. Any other semi-hard cheese can also work with these cookies. Kasstengels are usually served during holidays like Eid, Christmas, and Lunar New Year as a fancy pre-dinner snack.
Substitution
Edam cheese: If you can’t find Edam cheese, you can substitute it with Gouda cheese or Parmesan Cheese.
Wisjman butter: Wisjman butter is essential in this cookies but if you are not able to find it, make sure to use a high quality salted butter, like Kerrygold.
Tips
- You can store Kasstengels in an airtight container for 1 – 2 months.
Kasstengel / Kue Keju
Course: DessertCuisine: IndonesianDifficulty: Easy75
cookies30
minutes40
minutes300
kcalExtremely rich and salty snack which is guaranteed to satisfy any craving.
Ingredients
6 1/4 tbsp unsalted butter // 90 gram unsalted butter, room temperature
6 1/4 tbsp salted butter // 90 gram salted butter, room temperature
2 1/4 tsp sugar // 10 gram sugar
1/2 cup grated Edam (Gouda) cheese // 50 gram Edam (Gouda) cheese
1/2 cup grated Parmesan cheese // 50 gram Parmesan cheese
6 1/2 tbsp cornstarch // 50 gram cornstarch
1 1/2 cup cake flour // 200 gram cake flour
2 egg yolks
1 tsp baking powder // 4 gram baking powder
4 tsp milk powder // 10 gram milk powder
- Egg Wash
1 egg yolk
1/2 tbsp milk
Yellow food coloring (optional)
- Toppings
Edam cheese / Parmesan / Cheddar / Gouda
Directions
- Preheat oven to 300° F
- In a mixing bowl, add 200 grams cake flour, 50 grams cornstarch, 4 grams baking powder, and 10 grams milk powder. Stir until combined before sifting. Set aside.
- In a stand mixer fitted with a paddle attachment, beat the room temperature salted butter, unsalted butter, and sugar until pale and creamy. Add egg yolk (one at a time) and mix until combined.
- Add the sifted dry ingredients into the butter mixture. Fold or mix until just combined.
- Add 100 gram grated cheese (I used 50 gram of Gouda and 50 gram of Parmesan). Knead until it forms a rough dough ball.
- Roll the dough into a square with a thickness of 1/4 inch. Use a knife or pizza cutter to cut the dough about 1/2 inch in width and cut again into individual pieces about 3 inches in length.
- Brush the cut dough with egg wash and sprinkle grated cheese on top.
- Transfer and arrange the individual rectangle dough into a baking sheet. Make sure to space 1/2 inch apart.
- Bake for 40 minutes or until golden brown.
- Let the Kasstengel cool for about a minute or two in the baking sheet before transferring to a cooling rack.
- Store in an airtight container.
