Kue pancong

Last updated
Kue pancong
Kue pancung.JPG
Freshly baked kue pancong.
Alternative namesKue pancung, bandros, gandos
TypeBaked sweet coconut cake
CourseSnack
Place of origin Indonesia
Region or state West Java, Jakarta, Makassar
Serving temperatureWarm or room temperature
Main ingredients Rice flour, eggs, coconut milk, grated coconut, sugar
Similar dishes kue pukis, kue rangi

Kue pancong is an Indonesian kue or traditional snack made of a rice flour and coconut-based batter and cooked in a special mold pan. It is a commonly found snack in traditional Indonesian markets. The mold pan is similar to a muffin 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 traditional kue, including kue pukis and kue 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.

Contents

Name

The term kue pancong is usually associated with the Betawi cuisine of Jakarta. [1] The same snack (with some variation) is also referred to as kue pancung in parts of central Sumatra, [2] gunjing in South Sumatra, [3] bandros in Sundanese-speaking area, [4] gandos in Javanese-speaking area, [5] and buroncong in Makassar. [6]

Ingredients and cooking method

Kue pancong, coconut hotcakes sprinkled with cristal sugar granules. Kue pamcong.jpg
Kue pancong, coconut hotcakes sprinkled with cristal sugar granules.

The batter is made from the mixture of rice flour, grated ripe coconut, granulated crystal sugar, salt, coconut milk, pandan leaves (optional for aroma), water, vegetable oil or margarine to grease the mold pan. [4] Granules of crystal sugar were sprinkled as the topping.

Summary table

Kue pancong, kue pukis and kue 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 Rangi 170305-0093 ipb.JPG Kue pamcong.jpg Kue pukis.jpg
Flour used in batter tapioca starch rice flour wheat flour
Grated coconutUsedUsedNot used
Coconut milk Not usedUsedUsed
Egg Not usedUsedUsed
Yeast Not usedNot usedUsed
Mold pan basinsmall, shallowmedium, deepmedium, deep
Toppingliquid brown sugar sugar granuleschocolate sprinkles
Texturedry and chewysoft and moistmostly soft

See also

References

  1. ↑ Tourism, jakarta (2018-02-28). "Kue Pancong". jakarta-tourism.go.id (in Indonesian). Retrieved 2020-06-02.
  2. ↑ Wahyudi, Ikhwan (2019-10-20). "Masih ingat jajanan generasi 90 ? kue pancung tetap eksis hingga kini". Antara News Sumbar (in Indonesian). Retrieved 2024-06-27.
  3. ↑ Matondang, Erwin (2018-07-14). "Gunjing makanan asli Pedamaran". Antara News Sumsel (in Indonesian). Retrieved 2024-06-27.
  4. 1 2 Suharyati, Tri. "Kue Bandros atau Kue Pancong, Ini Resepnya!". detikfood (in Indonesian). Archived from the original on 2020-02-15. Retrieved 2020-06-02.
  5. ↑ Mediatama, Grahanusa (2015-10-29). "Peluang jos dari kemitraan camilan gandos". kontan.co.id (in Indonesian). Retrieved 2024-06-27.
  6. ↑ Marwanto, Satrio Giri (2023-04-03). "Lestarikan tradisi, jajanan lawas jadi menu buka puasa di Makassar". Antara News (in Indonesian). Retrieved 2024-06-27.
  7. ↑ "Punya Tampilan Serupa, Apa Perbedaan Kue Pancong dan Kue Rangi?". kumparan (in Indonesian). Retrieved 2020-06-02.
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