Kue Lidah Kucing Recipe (Indonesian biscuit)

Kue Lidah Kucing Recipe (Indonesian biscuit)
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This easy Kue Lidah Kucing Recipe (Indonesian biscuit) is easy to make and can be enjoyed alongside a warm cup of milk, coffee, tea, or if like me we crush them up to add enjoy them with vanilla ice cream or dip them in a rich decadent hazelnut chocolate filling. They’re so yummy and addictive that I can bet they won’t last very long.

I have included an easy substitution to make homemade Kue Lidah Kucing Coklat, Chocolate Cat Tongue Cookies below, don’t worry it’s super easy.

Kue Lidah Kucing biscuits are incredibly thin, airy, and crispy, these classic authentic Indonesian biscuit cookies are shaped like a cat’s tongue and they are absolutely delicious with their light and crispy texture that literally melts in your mouth. Love, Love, Love Indonesian desserts!

Kue Lidah Kucing is a popular Indonesian dessert that is served as a treat during special occasions like Eid Mubarak, Christmas, Chinese New Year, and Eid Ul Fitr and known as “katte tong” in Dutch where they originally originate from the Netherlands.

What Does Kue Lidah Kucing In English?

Kue Lidah Kucing stands for ” Cat Tongue Cake” in English. These light Indonesian cat-shaped cookies are actually made using a cake batter. The batter is deposited thin, then bake causing them to dry out into a tasty pastry-style biscuit.

Toppings Variations For Kue Lidah Kucing

  • Drizzled chocolate
  • Rainbow Candy Sprinkles
  • Chocolate Sprinkles
  • Toasted Sesame Seeds
  • Black Sesame Seeds
  • Coarse Sugar

Kue Lidah Kucing Coklat (Chocolate Cat Tongue Cookies)

You can easily adapt this homemade recipe to make Kue Lidah Kucing Coklat, Chocolate Cat Tongue Cookies, simply replace 2 teaspoons of the cake flour with two teaspoons of cocoa powder and follow the rest of the instructions.

Ready to make this Kue Lidah Kucing Recipe (Indonesian biscuit)? Let’s do it!

Ingredients for Kue Lidah Kucing Recipe

Cake batter:

  • 1 cup cake flour (110 grams)
  • 3 tablespoons cornstarch (22 grams)
  • 1/4 teaspoon baking powder (1 gram)
  • 1/2 cup salted butter (1 stick or 115 grams), room temperature
  • 3/4 cup icing sugar (75 grams)
  • 1/2 teaspoon vanilla extract (2.5 grams)  

Meringue:

  • 4 large egg whites room temperature (120 grams), separated from eggs
  • 4 tablespoon icing sugar (32 grams)

How To Make Kue Lidah Kucing Cookies?

  1. Preheat the oven to 160°C (320°F) and set the oven rack in the middle position. Line a baking pan with parchment paper.
  2. Combine the cake flour, cornstarch, and baking powder into a bowl a mix together using a whisk or spatula, and set aside.
  3. In another bowl, add the butter and 3/4 cup of icing and beat until the mixture is creamy and set aside.
  4. Meringue– Add the egg white and the 4 tablespoons icing sugar into a bowl and beat on high until the meringue reaches soft peaks. You can also use a planetary mixing machine with the whisk attachment.
  5. Once the meringue reached soft peaks, lower the mixer to medium speed and add 1/4 of the butter mixture and 1/4 of the flour mixture alternating them until both mixtures are used up and the batter is well combined.
  6. Piping The Batter – Prepare a piping bag with a 1/2 inch round tip.
  7. Pipe the batter in a straight line, about 2 inches in length onto the parchment separating each drop by 2 1/2 – 3 inches apart from each other.
  8. You can add your choice of sprinkles or sesame onto the top or leave it plain.
  9. Bake 8-10 minutes or until the sides are golden brown.
  10. Remove from the oven and allow them to cool for at least 10-15 minutes before transferring them onto a serving plate.
  11. Decorate with a drizzle of chocolate or enjoy them as is.
  12. Enjoy!

Ingredients For The Chocolate Hazelnut Dip

  • 1 cup toasted hazelnuts (140 grams)
  • 1 1/2 tablespoon icing sugar ( 12 grams)
  • 3/4 cup dark chocolate chips (120 grams)
  • 3/4 cups milk chocolate chips (120 grams)
  • 2 teaspoons oil (10 grams)

How To Make Chocolate Hazelnut Dip?

  1. If your toasting your hazelnuts then preheat the oven 350°F (175°C) and bake for 12-15 minutes, the skin will begin to peel when done.
  2. Remove the hazelnut skin by rubbing them with a towel.
  3. Add the toasted hazelnut into a food processor and pulse until paste-like consistency, similar to peanut butter. Keep inside the processor and set aside.
  4. Add both the chocolate chips into a microwave-safe bowl and melt in intervals of 20 seconds, stirring between each interval. Should take about 60 seconds or so to be fully melted.
  5. Combine the melted chocolate with the icing sugar and stir until incorporated.
  6. Add the chocolate mixture and oil to the processor with the pureed hazelnut and run the food processor on low speed until combined about 2-3 minutes.
  7. Transfer the chocolate dip into a bowl and enjoy with your Kue Lidah Kucing cookies.
  8. Keep stored, covered in a bowl or a mason jar at room temperature for up to 3 days, or refrigerate for up to 2 weeks.

Indonesian Kue Lidah Kucing Cat Tongue Cookies

Kue Lidah Kucing (Indonesian Cat Tongue Cookies)

Gimme Yummy
Kue Lidah Kucing cookies are incredibly thin, airy, and crispy, these classic authentic Indonesian biscuit cookies are shaped like a cat's tongue and they are absolutely delicious with their light and crispy texture that literally melts in your mouth. Love, Love, Love Indonesian desserts!
Prep Time 15 mins
Cook Time 10 mins
Total Time 25 mins
Course Dessert
Cuisine Indonesian
Servings 24 pieces
Calories 60 kcal

Ingredients
  

Cake batter:

  • 1 cup cake flour 110 grams
  • 3 tablespoons cornstarch 22 grams
  • 1/4 teaspoon baking powder 1 gram
  • 1/2 cup salted butter 1 stick or 115 grams, room temperature
  • 3/4 cup icing sugar 75 grams
  • 1/2 teaspoon vanilla extract 2.5 grams

Meringue:

  • 4 large egg whites room temperature 120 grams, separated from eggs
  • 4 tablespoon icing sugar 32 grams

Chocolate Hazelnut Dip

  • 1 cup toasted hazelnuts 140 grams
  • 1 1/2 tablespoon icing sugar 12 grams
  • 3/4 cup dark chocolate chips 120 grams
  • 3/4 cups milk chocolate chips 120 grams
  • 2 teaspoons oil 10 grams

Instructions
 

How To Make Kue Lidah Kucing Cookies?

  • Preheat the oven to 160°C (320°F) and set the oven rack in the middle position. Line a baking pan with parchment paper.
  • Combine the cake flour, cornstarch, and baking powder into a bowl a mix together using a whisk or spatula, and set aside.
  • In another bowl, add the butter and 3/4 cup of icing and beat until the mixture is creamy and set aside.
  • Meringue- Add the egg white and the 4 tablespoons icing sugar into a bowl and beat on high until the meringue reaches soft peaks. You can also use a planetary mixing machine with the whisk attachment.
  • Once the meringue reached soft peaks, lower the mixer to medium speed and add 1/4 of the butter mixture and 1/4 of the flour mixture alternating them until both mixtures are used up and the batter is well combined.
  • Piping The Batter – Prepare a piping bag with a 1/2 inch round tip.
  • Pipe the batter in a straight line, about 2 inches in length onto the parchment separating each drop by 2 1/2 – 3 inches apart from each other.
  • You can add your choice of sprinkles or sesame onto the top or leave it plain.
  • Bake 8-10 minutes or until the sides are golden brown.
  • Remove from the oven and allow them to cool for at least 10-15 minutes before transferring them onto a serving plate.
  • Decorate with a drizzle of chocolate or enjoy them as is.
  • Enjoy!

How To Make Chocolate Hazelnut Dip?

  • If your toasting your hazelnuts then preheat the oven 350°F (175°C) and bake for 12-15 minutes, the skin will begin to peel when done.
  • Remove the hazelnut skin by rubbing them with a towel.
  • Add the toasted hazelnut into a food processor and pulse until paste-like consistency, similar to peanut butter. Keep inside the processor and set aside.
  • Add both the chocolate chips into a microwave-safe bowl and melt in intervals of 20 seconds, stirring between each interval. Should take about 60 seconds or so to be fully melted.
  • Combine the melted chocolate with the icing sugar and stir until incorporated.
  • Add the chocolate mixture and oil to the processor with the pureed hazelnut and run the food processor on low speed until combined about 2-3 minutes.
  • Transfer the chocolate dip into a bowl and enjoy with your Kue Lidah Kucing cookies.
  • Keep stored, covered in a bowl or a mason jar at room temperature for up to 3 days, or refrigerate for up to 2 weeks.

Notes

Kue Lidah Kucing Coklat (Chocolate Cat Tongue Cookies)
You can easily adapt this homemade recipe to make Kue Lidah Kucing Coklat, Chocolate Cat Tongue Cookies, simply replace 2 teaspoons of the cake flour with two teaspoons of cocoa powder and follow the rest of the instructions.
Keyword cat tongue cookies, kue lidah kucing



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