Kue pancong is one of the timeless traditional snacks from Betawi, Jakarta. With its rich coconut flavor and soft texture, this savory treat is perfect for a relaxing afternoon with family, especially when paired with a warm cup of tea. Shaped like a half-moon and cooked in a special mold, kue pancong may look similar to kue pukis, but its taste and texture are uniquely different. It’s best served warm, topped with sugar that melts gently into the freshly cooked cake.
Essential Cooking Tools
To create these delicate half-moon cakes, a few essential tools make all the difference:
- Kue pancong mold: Crafted from cast iron or aluminum, this mold ensures even heat for that signature crispy edge and soft center. No mold? No problem, a kue pukis mold is a handy stand-in.
- Wooden or plastic spatula: For gently mixing the batter without damaging the texture of the shredded coconut.
- Small pot or saucepan: Used to warm up the coconut milk with pandan leaves.
- Large mixing bowl: Perfect for combining the batter ingredients evenly.
- Small turner or spatula: Helps remove the cakes from the mold without breaking them.
Ingredients You’ll Need
This recipe makes about 15 pieces of kue pancong. Here’s what you need:
- 250 grams (about 2 ½ cups) coarsely grated coconut (preferably semi-mature coconut)
- 200 grams (about 1 ½ cups) rice flour
- 1/2 teaspoon salt
- 400 ml (about 1 2/3 cups) thick coconut milk (from 1/2 coconut)
- 1 pandan leaf, tied in a knot (optional for aroma)
- Granulated sugar to sprinkle on top (for those who like it sweet or just adjust it)
Bringing Kue Pancong to Life
1. Infuse and warm your coconut milk
Slowly heat the coconut milk with pandan and salt, stirring gently to avoid curdling. This step releases the subtle floral notes that will define your cake’s aroma.
2. Create the perfect batter
Combine rice flour and shredded coconut in a bowl. Gradually pour in the warm coconut milk, stirring continuously until you achieve a batter that’s smooth yet thick, like a rich pancake mix.
3. Heat and grease your pancong mold
A lightly oiled, hot mold is key to developing the delightful contrast between crisp edges and a tender core.
4. Pour and cook
Fill each mold cavity with batter, then cover and cook over low heat. Watch as the cakes turn golden brown beneath, about 5 to 7 minutes.
5. The sweet finish
Lift the cakes from the mold while warm, and sprinkle generously with sugar. The heat will melt the crystals just enough to add a subtle sweet crunch.
Extra Tips and Recipe Variations
- Use semi-mature coconut for the perfect balance of texture and flavor. Young coconut is too soft, while old coconut can be too dry.
- For a healthier version, replace regular coconut milk with light coconut milk or plant-based milk like soy or almond.
- Store leftovers in an airtight container and reheat them in a non-stick pan or toaster oven before serving.
- Add fun toppings like grated cheese, chocolate sprinkles, or coconut sugar for a modern twist.
Give It a Try Today
Kue pancong isn’t just some random snack; it’s basically a slice of Indonesian childhood wrapped up in coconut and nostalgia. Seriously, you don’t even need fancy gear or a chef’s hat. Just some basic stuff from your kitchen, and you’re golden. Whip up a batch, and boom, suddenly you’re munching on these soft, slightly savory bites that pretty much vanish on your tongue.
Honestly, if you dig this recipe, pass it on to your crew. Food’s always better when everyone gets in on the fun, right?.
Happy cooking!
