Pancong cake is a traditional cake from Betawi originating from Jakarta, this cake is made from coconut milk combined with grated coconut and sugar.
Pancong cake molds that are curved to look like a half circle, many are also using this type, it may only be different in size, pancake cakes have the largest shape among cakes that are similar in shape.
The difference between pancong cakes and other cakes is found in other ingredients, but the same ingredient still uses coconut milk and grated coconut because the source of flavor comes from this ingredient.
So, what are the different ingredients and what cake names are similar to pancong cakes.
Before we discuss other cakes that are similar to pancong cakes, the following ingredients are needed in making pancong cakes
According to the page I quoted from encyclopedia.jakarta-tourism.go.id the ingredients and how to cook pancong cakes are as follows:
Ingredients
250 grams of white rice flour
250 grams of coconut, remove the epidermis, grated
650 ml coconut milk
1 teaspoon of salt
100 ml of cooking oil for mold polish
How to make :
1. Mix rice flour, grated coconut, and salt.
2. Pour coconut milk little by little while stirring until blended. Make sure there is no lumpy flour.
3. Heat a cookie cutter on medium heat, polish with oil, just thin.
4. Pour mixture until full, cover. Let it cook. Lift.
5. Serve while hot.
Above is the material and how to make pancong cakes, of course in this cake requires molds, cake molds shaped like a half circle and width.
After we read the recipe and how to make pancong cakes, let's continue by looking at bandros cakes originating from areas that are still in Java, namely West Java. Bandros cake consists of the main ingredients of coconut milk and grated coconut, has a taste similar to pancong cakes, the following ingredients and how to make bandros cakes.
according to the atikofianti.wordpress.com page, making bandros cakes requires the following ingredients and how to make them:
Bandros Cake Recipe:
Ingredients (for 5 servings)
140 grams of rice flour
10 grams of tapioca flour
1/2 tablespoon salt
250 grams of half-aged coconut, grated
400 ml coconut milk from 1/2 coconut
2 tablespoons of cooking oil, for topping the mold
Granulated sugar (to be sprinkled on top of the bandros)
How to make :
1. Cook coconut milk until warm lukewarm. Lift, set aside.
2. Mix rice flour, tapioca flour and grated coconut, stir well.
3. Put coconut milk into the flour mixture, add salt. Stir well.
4. Heat the bandrosite mold, spread with a little cooking oil. Put a little grated coconut so that the cake will be easily removed.
5. Pour batter into mold until full, cover.
6. Bake with low heat, until cooked and the edge of the cookies.
7. Lift, remove from the mold. Serve bandros with sugar.
Already two recipes that have almost the same shape and taste, now let's look at the last cake.
Gandos cake is a traditional cake originating from central Java, which is made from rice flour and grated coconut. The taste is tasty, because it doesn't use sugar in the mixture, just sprinkle it on top if you like the sweet taste.
Gandos cake dough is quite unique, unique because some rice flour is cooked first, so it's like porridge, then mixed with the remaining rice flour and coconut. So, the gandos cake will have a soft taste.
Ingredients :
250 gram rice flour
Coconut milk 800 ml of 1/2 coconut
Salt to taste
Granulated sugar to taste for sprinkling
Medium coconut, grated 250 grams long
2 Chicken eggs 2
Cooking oil for spread
How to make :
Mix 100 grams of rice flour with 400 ml of coconut milk, cook until thick. Add the remaining rice flour, coconut, salt, stir well. Add eggs and remaining coconut milk (to taste until the mixture is thick, but can still be poured into molds)
Preheat the oily cake mold, pour the mixture to 3/4 of the mold height.
Cook until cooked. Serve with sugar sprinkles. if you like it sweetly.
