Kue pancong

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Kue pancong
Freshly baked kue pancong.
Alternative namesKue pancung, bandros, gandos
TypeBaked sweet coconut cake
Place of originIndonesia
Region or stateWest Java, Jakarta, Makassar
Serving temperatureWarm or room temperature
Main ingredientsRice flour, eggs, coconut milk, grated coconut, sugar
Similar disheskue pukis, kue rangi

Kue pancong (in Indonesian and Betawi), kue pancung (in Sumatran Malay), bandros (in Sundanese), gandos (in Javanese), or buroncong (in Makassarese) 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. Kue pancong is usually associated with Betawi cuisine of Jakarta,[1] while bandros is often associated with Sundanese cuisine of Bandung city, and buroncong with Makassarese cuisine of Makassar,[2] although all refer to the same coconut hot cake.[3]

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.

Ingredients and cooking method[edit]

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.[3] Granules of crystal sugar were sprinkled as the topping.

Summary table[edit]

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:[4]

Ingredients Rangi Pancong Pukis
Flour used in batter tapioca starch rice flour wheat flour
Grated coconut Used Used Not used
Coconut milk Not used Used Used
Egg Not used Used Used
Yeast Not used Not used Used
Mold pan basin small, shallow medium, deep medium, deep
Topping liquid brown sugar sugar granules chocolate sprinkles
Texture dry and chewy soft and moist mostly soft

See also[edit]


  1. ^ Tourism, jakarta (2018-02-28). "Kue Pancong". jakarta-tourism.go.id (in Indonesian). Retrieved 2020-06-02.
  2. ^ Baroncong - Detik Travel
  3. ^ a b Suharyati, Tri. "Kue Bandros atau Kue Pancong, Ini Resepnya!". detikfood (in Indonesian). Retrieved 2020-06-02.
  4. ^ "Punya Tampilan Serupa, Apa Perbedaan Kue Pancong dan Kue Rangi?". kumparan (in Indonesian). Retrieved 2020-06-02.

External links[edit]