>Hello Sohib EditorOnline! Kue Pancong is one of the traditional Indonesian cakes that is still popular today. This cake is usually enjoyed as a snack or dessert, and its unique taste and texture make it a favorite among many. In this article, we will share with you the step-by-step process of making Kue Pancong, so you can enjoy it at home with your family and friends.
Kue Pancong is a traditional Indonesian cake that originated in Betawi, Jakarta. It is made from a mixture of rice flour, coconut milk, sugar, salt, and pandan leaves. The mixture is poured into a special pan called a pancong (hence the name), and then cooked over charcoal until it is golden brown and crispy on the outside, while soft and chewy on the inside.
Ingredients
Amount
Rice flour
250 grams
Coconut milk
500 ml
Sugar
150 grams
Salt
1/2 tsp
Pandan leaves
3-4 leaves
Step-by-Step Instructions
1. Mix the Ingredients
Start by mixing the rice flour, sugar, and salt in a bowl. Add the coconut milk little by little while stirring the mixture to prevent lumps. Stir until the mixture is smooth and well combined.
2. Add Pandan Leaves
Take 3-4 pandan leaves and tie them into a knot. Add the pandan knot to the mixture and stir again.
3. Heat the Pan
Heat the pancong pan over medium heat until it is hot. You can also use a regular non-stick pan if you don’t have a pancong pan.
4. Pour the Mixture into the Pan
Using a ladle, pour the mixture into the pancong pan until it is about 3/4 full. If you don’t have a pancong pan, you can use a regular non-stick pan and make smaller cakes.
5. Cook the Cake
Cook the cake over medium heat until it is golden brown and crispy on the outside, while soft and chewy on the inside. This should take around 3-4 minutes per side.
6. Remove from Heat
Once the cake is cooked, remove it from the heat and transfer it to a plate. Repeat the process until all the mixture is used up.
Fresh coconut milk will give your Kue Pancong a richer and creamier taste. You can easily make your own coconut milk by grating fresh coconut and squeezing out the milk.
2. Don’t Overmix the Batter
Overmixing the batter can make the cake tough and chewy. Mix the batter until it is just combined and no lumps remain.
3. Cook Over Medium Heat
Cooking the cake over medium heat will ensure that it cooks evenly and doesn’t burn. If the heat is too high, the outside of the cake will be burnt while the inside is still raw.
4. Serve with Condensed Milk
For an extra indulgent treat, serve your Kue Pancong with a drizzle of condensed milk on top. The sweetness of the condensed milk pairs perfectly with the rich and chewy cake.
FAQ
1. Can I use regular flour instead of rice flour?
No, you need to use rice flour for this recipe. Rice flour gives the cake its unique texture and flavor.
2. Can I use canned coconut milk?
Yes, you can use canned coconut milk if you can’t find fresh coconut milk. Just make sure to shake the can well before using it.
3. How many cakes does this recipe make?
This recipe makes around 8-10 Kue Pancong cakes, depending on the size of your pan.
4. How long can I store the cakes?
The cakes are best enjoyed fresh, but you can store them in an airtight container at room temperature for up to 2 days.
5. Can I freeze the cakes?
Yes, you can freeze the cakes for up to 1 month. To reheat, just place them in a toaster or oven until they are warmed through.
That’s it, Sohib EditorOnline! You now know how to make delicious Kue Pancong in the comfort of your own home. We hope you enjoy making and eating this traditional Indonesian treat. Selamat mencoba!
Cara Buat Kue Pancong ala Sohib EditorOnline
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