 Freshly baked kue pancong. | |
| Alternative names | Kue pancung, bandros, gandos |
|---|---|
| Type | Baked sweet coconut cake |
| Course | Snack |
| Place of origin | Indonesia |
| Region or state | West Java,Jakarta,Makassar |
| Serving temperature | Warm or room temperature |
| Main ingredients | Rice flour, eggs, coconut milk, grated coconut, sugar |
| Similar dishes | kue pukis,kue rangi |
Kue pancong is anIndonesiankue or traditional snack made of arice flour and coconut-basedbatter and cooked in a special mold pan. It is a commonly found snack in traditional Indonesian markets. The mold pan is similar to amuffin tin but has rectangular basins instead of rounded ones. It consists of a row of rectangular basins of small tubs with rounded half-moon bottoms, to create half-moon or boat-shaped hot cakes. A pancong mold is quite similar to a waffle mold. The special grill-like metal mold used in making kue pancong is also used in other Indonesian traditionalkue, includingkue pukis andkue rangi, and so the shape is quite similar to those cakes. Kue pancong is often regarded as the coconut version of wheat-based kue pukis. The texture is chewy and soft, similar to pancake.
The termkue pancong is usually associated with theBetawi cuisine ofJakarta.[1] The same snack (with some variation) is also referred to askue pancung in parts of central Sumatra,[2]gunjing inSouth Sumatra,[3]bandros inSundanese-speaking area,[4]gandos inJavanese-speaking area,[5] andburoncong inMakassar.[6]
The batter is made from the mixture ofrice flour, grated ripe coconut, granulated crystalsugar,salt,coconut milk,pandan leaves (optional for aroma), water, vegetable oil ormargarine to grease the mold pan.[4] Granules of crystal sugar were sprinkled as the topping.
Kue pancong,kue pukis andkue rangi are quite similar, this was mainly owed to the similar mold pan being used, thus the three hot cakes are often mistakenly identified. The general differences between those three hot cakes are as follows:[7]
| Ingredients | Rangi | Pancong | Pukis |
|---|---|---|---|
| Image |  | |  |
| Flour used in batter | tapioca starch | rice flour | wheat flour |
| Grated coconut | Used | Used | Not used |
| Coconut milk | Not used | Used | Used |
| Egg | Not used | Used | Used |
| Yeast | Not used | Not used | Used |
| Mold pan basin | small, shallow | medium, deep | medium, deep |
| Topping | liquidbrown sugar | sugar granules | chocolatesprinkles |
| Texture | dry and chewy | soft and moist | mostly soft |
