Kue pancong
Kue pancong is a traditional Indonesian cake that is popular in the Jakarta and West Java regions. It is also known as bandros in Sundanese, and is a type of kue, or traditional snack.
Ingredients and Preparation[edit | edit source]
Kue pancong is made from a batter of rice flour, coconut milk, sugar, and a pinch of salt. The batter is poured into a special mold, which is then placed over a charcoal fire. The cake is cooked until it becomes golden brown and crispy on the outside, while remaining soft and moist on the inside. The top of the cake is often garnished with grated coconut and sugar.
Cultural Significance[edit | edit source]
Kue pancong is often served as a snack or dessert, and is a common sight at traditional markets and street food stalls in Jakarta and West Java. It is also often made at home for special occasions or as a treat for guests. The cake is traditionally eaten with a spoon, and is often enjoyed with a cup of tea or coffee.
Variations[edit | edit source]
There are several variations of kue pancong, including versions that are flavored with pandan or durian. Some versions also include fillings such as chocolate, cheese, or jam.
See Also[edit | edit source]
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Contributors: Prab R. Tumpati, MD
