Kue pancong explained

Kue pancong
Alternate Name:Kue pancung, bandros, gandos
Type:Baked sweet coconut cake
Country:Indonesia
Region:West Java, Jakarta, Makassar
Course:Snack
Served:Warm or room temperature
Main Ingredient:Rice flour, eggs, coconut milk, grated coconut, sugar
Similar Dish: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 Indonesian traditional markets. The mold pan is similar to a muffin tin but has rectangular basins instead of rounded. 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.

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

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]

IngredientsRangiPancongPukis
Image
Flour used in battertapioca starchrice flourwheat flour
Grated coconutUsedUsedNot used
Coconut milkNot usedUsedUsed
EggNot usedUsedUsed
YeastNot usedNot usedUsed
Mold pan basinsmall, shallowmedium, deepmedium, deep
Toppingliquid brown sugarsugar granuleschocolate sprinkles
Texturedry and chewysoft and moistmostly soft

See also

External links

Notes and References

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