Bolu Kemojo (Pandan Frangipani Cake)
Bolu Kemojo
A Pekanbaru cake baked in a frangipani (kemojo) flower mould, green from suji and pandan leaves, sweet and dense yet soft.
- Time
- 1 hr 10 min
- Serves
- 12 people
- Origin
- Riau
- Type
- Cakes & Snacks
Ingredients
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How to Make
Whisk the eggs and sugar until the sugar dissolves (no need to whip).
Add the flour while stirring.
Pour in the pandan-suji coconut milk little by little until the batter is smooth and runny.
Add the melted margarine, salt and vanilla. Stir well.
Heat the oven to 180°C. Heat a greased kemojo flower tin for 5 minutes.
Pour in the batter and bake 50 to 60 minutes until the top is browned and cooked.
Kitchen tip
The batter is meant to be runny. Do not add more flour; the cake is supposed to be dense and moist.
Questions
Where does Bolu Kemojo (Pandan Frangipani Cake) come from?
Bolu Kemojo is a traditional dish from Riau (capital: Pekanbaru), in the Sumatra region of Indonesia.
How long does Bolu Kemojo (Pandan Frangipani Cake) take to make?
It takes about 1 hr 10 min in total to make 12 servings, including preparation.
What is the secret to a good Bolu Kemojo (Pandan Frangipani Cake)?
The batter is meant to be runny. Do not add more flour; the cake is supposed to be dense and moist.