30 Days of Indonesia #9 // Kue Pancong

Finally home from my son's school, tidied up the house a little, now here I am with Day 9 of 30 Days of Indonesia.

Are you new to my page? Welcome!

So I have been doing 30 Days of Indonesia, call it #promo-indonesia if you wish 😉, but it's my style, which means, as my account name is thekitchenfairy, obviously it's food related rather than touristic places to visit 😂 - mind you, I do not live in Indonesia 😊

I am sharing recipes of traditional sweets, desserts, drinks, and snacks from all over Indonesia. Obviously they are tried and true, the failed ones I don't post, so don't worry 😉

I do have to mention, all posted recipes were (and are) veganized, plus a couple are Canadian style, since I don't always have the proper mold, pan, and ingredients. So I improvise when it's needed 😁

Should you be interested in checking the previous recipes, scroll down after the Indonesian translation, I have listed them down there.

Yesterday I made Kue Pancong, and it is from Jakarta, the capital city of Indonesia.

Kue Pancong has cousins, which often people mistaken one to another, since they almost look alike, but they aren't the same, of origin, of flavor. I think I will also make the cousins one of these days to show you what the differences are.

It is made of only 4 ingredients of rice flour, desiccated coconut, coconut milk, and salt, plus sugar as topping which is optional.

Here are a list of "Kue Pancong" that are actually not Kue Pancong, although again, many would mistaken them one another.

Kue Bandros, has rice flour AND tapioca flour
Kue Rangi, using sago/cornstarch/tapioca flour and served with sweet sauce
Kue Gandos, has egg in it

Kue Pancong are best to be served right away. So, so good.

Let's see how I made these babies 😊

ingredients

150 g rice flour
1/2 c desiccated coconut (if sweetened is used, omit topping)
3/4 tsp salt
1 c plus 4 tbsp thick coconut milk

addition

sugar as needed, optional

how to

mix dry, then pour in coconut milk

preheat pan (if you don't have, you can use teflon, but cakelettes won't have the original shape) until very hot on medium heat

brush cavities with cooking oil
pour batter and wait until holes appear

sprinkle with sugar then cover with lid

cook until bottom golden brown (15-20 mins) and top is no longer wet
serve immediately

So easy, and again, so, so, so good 😋😋😋

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Semalam aku buat Kue Pancong, enaaaaak deh.

Karena kue ini nikmatnya pas hangat2, aku buatnya 20 menit sebelum waktu berbuka, disela2 chatting bareng @bonesumpal 😁

Kalian tau ga ada 3 jajan pasar lainnya yang mirip sama kue pancong? Karena mirip, banyak yang sering salah dalam mengidentifikasikan ke 4 kue2 tersebut. Jadi ada yang bilang bahwa kue pancong, bandros, rangi, dan gandos adalah sama.

Duuuh TKF, berita malas dengarin, tapi kalau makanan tau banget deh info lengkap 😂🤣😂🤣

Kenapa kue pancong, bandros, rangi, dan gandos bisa berbeda2, TKF? Semuanya mirip tuh.

Benar mereka mirip, tapi bukan kembar siam, temans. INI perbedaannya

pancong dari tepung beras, kelapa parut, garam dan santan. Kalau mau, sajikan dengan taburan gula pasir
bandros dari bahan2 yang sama, ditambah tepung tapioka
rangi disajikan dengan saus kental dan memakai tepung sagu/kanji/tapioka
gandos memakai telur dalam adonannya

Anyway busway (masih adakah busway di Jakarta?), nih cara aku buat Kue Pancong

bahan2

150 g tepung beras
1/2 gelas kelapa parut kering siap pakai
3/4 sdt garam
1 gelas santan kental ditambah 4 sdm santan

tambahan

gula pasir secukupnya, kalau mau

cara membuat

campur bahan kering, tuang santan, aduk rata
panaskan cetakan, beri sedikit minyak goreng
tuang adonan, biarkan sampai berpori, beri sedikit gula, baru ditutup (jika menggunakan gula yah)
masak di api kecil-sedang 15-20 menit
angkat, sajikan langsung (bisa juga ditaburi gula saat menyajikan)

Sedaaaap 👍💓👍💓

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Thanks For Looking!