Kue pancong facts for kids
Freshly baked kue pancong.
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| Alternative names | Kue pancung, bandros, gandos |
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| 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 a yummy traditional snack from Indonesia. It's a type of sweet cake that's super popular in markets there. People in different parts of Indonesia call it by other names too, like kue pancung, bandros, gandos, or buroncong.
This tasty treat is made from a special mix, or batter, of rice flour and coconut. It gets cooked in a unique pan that gives it a cool half-moon or boat shape. While kue pancong is often linked to Betawi cuisine in Jakarta, bandros is famous in Bandung, and buroncong comes from Makassar. No matter the name, they all mean the same delicious coconut hot cake!
What is Kue Pancong?
Kue pancong is a type of kue, which is a general term for traditional Indonesian snacks, cakes, or pastries. It's known for its rich coconut flavor and soft, moist texture. You can often find it sold by street vendors or in traditional markets across Indonesia.
The special pan used to cook kue pancong looks a bit like a muffin tin, but its holes are rectangular instead of round. These pans create small, boat-shaped cakes. Other Indonesian cakes, like kue pukis and kue rangi, are also made using similar molds. Kue pancong is often thought of as the coconut version of kue pukis, which uses wheat flour.
How is Kue Pancong Made?
Making kue pancong involves mixing a few simple ingredients to create the batter. The main ingredients are rice flour, grated ripe coconut, and coconut milk. A little sugar and salt are added for flavor. Sometimes, pandan leaves are included to give the cake a lovely aroma.
Once the batter is ready, the special mold pan is greased with a little vegetable oil or margarine. The batter is then poured into the hot pan and cooked until it's golden brown and soft. After cooking, people often sprinkle crystal sugar granules on top for extra sweetness and a nice crunch.
Comparing Kue Pancong with Similar Cakes
Kue pancong, kue pukis, and kue rangi are often confused because they look alike. This is mostly because they are all cooked in similar types of mold pans. However, they have some key differences in their ingredients and textures. Let's look at how they compare:
| Ingredients | Rangi | Pancong | Pukis |
|---|---|---|---|
| Image |  |
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| 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 | liquid brown sugar | sugar granules | chocolate sprinkles |
| Texture | dry and chewy | soft and moist | mostly soft |
