The translation of the given 'Bahasa' text to 'English' while preserving any HTML tags is as follows:

Tepung ketan dalam pembuatan sagon memberikan tekstur yang khas dan mampu mempertahankan bentuk kue sehingga tidak mudah hancur.

Agar rasa kue sagon lebih kuat, sangrai tepung ketan dengan daun pandan. Tepung ketan yang disangrai sudah memiliki rasa yang khas ditambah dengan aroma daun pandan yang wangi membuat kue sagon lebih gurih.

Jangan terlalu lama, cukup sangrai kedua bahan tersebut sampai cukup ringan.

Glutinous rice flour in the making of sagon provides a unique texture and is able to maintain the shape of the cake so that it does not easily crumble.

To enhance the flavor of the sagon cake, roast the glutinous rice flour with pandan leaves. The roasted glutinous rice flour already has a distinctive taste combined with the fragrant aroma of pandan leaves, making the sagon cake more savory.

Do not roast for too long, just roast both ingredients until they are light enough.

Not only glutinous rice flour, grated coconut also becomes an important main ingredient in making sagon cake. Grated coconut can provide a unique texture to this cake. The fine fibers from grated coconut give a chewy and soft texture to the sagon cake dough. To remove excess moisture from grated coconut, it is advisable to roast it first so that the moisture content shrinks a little.

To enhance the sweetness of sagon cake, add sugar to the dough. Measure the sugar according to taste or the recipe you are using. However, do not excessively add sugar to the dough to avoid making the cake too sweet. This is to maintain the original taste of sagon cake, which is a combination of savory and slightly sweet flavors. If you add too much sugar, the taste of sagon cake will become less enjoyable.

Pay attention to the thickness of the sagon cake dough. Make sure the sagon cake dough is not too thick before baking. Generally, sagon cakes have a thickness of about ½ cm. With that thickness, it can be ensured that the sagon cake will not be hard after baking because it cooks faster and evenly.

Preheat the oven first at a low temperature. Insert the sagon cake into the oven, then bake at a temperature of approximately 150 degrees Celsius for about 20 minutes. The relatively low oven temperature will result in a sagon cake that remains dense but soft and not hard. Keep an eye on the sagon cake during the baking process to prevent it from burning and to ensure it is cooked to the right degree of doneness.