| Kue bagea | |
| Country: | Indonesia |
| Region: | Eastern Indonesia |
| Creator: | Moluccans |
| Course: | Snack, dessert |
| Type: | Cake, pastry, kue |
| Served: | 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.