 Freshly baked kue rangi just being pulled up from the special metal mold. | |
| Alternative names | Sagu rangi |
|---|---|
| Type | Baked coconut cake |
| Course | Snack |
| Place of origin | Indonesia |
| Region or state | Jakarta andWest Java |
| Serving temperature | Warm or room temperature |
| Main ingredients | tapioca starch, grated coconut, palm sugar, |
| Similar dishes | kue pancong,kue pukis |
Kue rangi or also calledsagu rangi is anIndonesiancoconutkue or traditional snack made of a coconut andstarch-basedbatter and cooked in a special molded pan. It is one of the traditionalBetawi snack ofJakarta.[1] Kue rangi often described as Indonesian coconut waffle.
The mold pan is similar tomuffin tin but has rectangular basins instead of rounded. It took form of a row of rectangular basins of small tubs with a rounded half-moon bottom, thus create a half-moon or boat-shaped cake. The special grill-like metal mold used in making kue rangi is also used in other Indonesian traditionalkue; includingkue pancong (also known as bandros in West Java) andkue pukis (which is made withwheat flour batter instead). However, compared to kue pukis, kue rangi's mold pan has a smaller basin tubs holes, and the cake is left stuck together, thus made its shape akin towaffle.
This cake is made from a mixture oftapioca starch, which is called by Betawi people assago flour, with grated coconut flesh, salt, mixed with water as a batter and poured upon a special metal mold and baked on a small stove.[1] Compared to similarly shaped coconut kue pancong, kue rangi has a more drier texture.
Kue rangi is served with a spread of liquidbrown sugar orcoconut sugar sauce thickened with a little starch, thus it has a thick, slightly runny, gelatinized sweet brown sauce. In order to add a pleasant fruity fragrance, this thick liquid sugar is sometimes mixed with pieces of jackfruit, pineapple or a knot ofpandan leaf.[2] Traditionally, freshly baked kue rangi usually has a pleasant smoky aroma because it is cooked using wood-fueled stove.
Kue rangi,kue pancong andkue pukis are quite similar, thus the three hot cakes are often mistakenly identified. The general differences between those three hot cakes are as follows:[3]
| 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 |
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