Kue Pancong (Betawi Coconut Rice Cakes)
Kue Pancong
A Betawi cake of rice flour and grated coconut baked in a pancong mould. Crisp outside, soft and savoury inside, finished with a sprinkle of sugar.
- Time
- 40 min
- Serves
- 6 people
- Origin
- Jakarta
- Type
- Cakes & Snacks
Ingredients
Tap an ingredient once it is ready to tick it off.
How to Make
Heat the coconut milk and salt until almost boiling, then remove from the heat.
Pour the hot coconut milk into the rice flour little by little, stirring until smooth.
Add the grated coconut and sugar and stir until the batter is thick but pourable.
Heat the pancong mould over low heat and grease it with oil.
Fill the cavities with batter, cover and bake until the bottom is browned and crisp.
Lift out, sprinkle with sugar and serve warm.
Kitchen tip
The centre of kue pancong is meant to stay a little soft. If you prefer it drier, bake it a little longer on the lowest heat.
Questions
Where does Kue Pancong (Betawi Coconut Rice Cakes) come from?
Kue Pancong is a traditional dish from Jakarta (capital: Jakarta), in the Java region of Indonesia.
How long does Kue Pancong (Betawi Coconut Rice Cakes) take to make?
It takes about 40 min in total to make 6 servings, including preparation.
What is the secret to a good Kue Pancong (Betawi Coconut Rice Cakes)?
The centre of kue pancong is meant to stay a little soft. If you prefer it drier, bake it a little longer on the lowest heat.
