Pancong cake illustration (instagram.com/kardiwijaya)
Even though it is classified as an old school snack, the existence of kue pancong is timeless. How could I not, this Betawi culinary is always sought after because of its addictive taste.
It tastes sweet and savory from coconut, the texture is also crunchy and soft on the inside. In fact, pancong cakes are starting to be modified with contemporary toppings, such as chocolate jam, green tea, and the like.
If you want to eat it again but are lazy to go out, try making it yourself at home. Guaranteed to be more efficient and also taste more premium.
Immediately follow the coconut pancong cake recipe below, come on! You only need five ingredients, really.
Ingredients and how to make Coconut Pancong Cake
Pancong cake illustration (instagram.com/mclarenjakarta_official)
Materials:
- 800 ml of coconut milk
- 250 grams of the best quality rice flour
- 250 grams of half old coconut, grated lengthwise
- 1 tsp salt
- enough vegetable oil for greasing
How to make:
- Mix rice flour, salt and coconut milk. After that, stir until the dough is not grainy. Enter the grated coconut, then stir again until smooth.
- Heat a pancong cake mold, then brush it with a little vegetable oil. Pour the pancong cake mixture until it is full.
- Bake the cake over medium heat and cook until the edges are dry.
- Serve the coconut pancong cake while it's warm.
Cooking tips:
- Make sure to stir the dough until it's smooth, so it doesn't get lumpy while cooking. It takes patience to do this process.
- Cook the pancong cakes over medium heat, so that the edges are dry and cooked to the inside.
- If you want the aroma to be more delicious, you can replace vegetable oil with margarine as a spread.
That's a sweet and savory five-ingredient coconut pancong cake recipe. Good luck and good luck, huh!
(irp/Maz)