Go Back
kue pancong

Kue Pancong – Indonesian Coconut Rice Cake

Kue Pancong is a traditional snack from Jakarta (Betawi), made with rice flour (tepung beras), coconut milk (santan), and freshly grated coconut (kelapa parut). It’s soft inside, slightly crisp on the edges, and carries that unmistakable aroma of toasted coconut.Think of it as Indonesia’s version of a coconut cake — but lighter, less sweet, and cooked in a mold instead of baked in an oven. It’s a humble street snack that feels just as comforting at breakfast as it does with afternoon tea.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings: 12 Pieces
Course: Dessert, Snack
Cuisine: Betawi (Jakarta), Indonesian
Calories: 150
Ingredients Method Notes

Ingredients
  

Main Batter
  • 1 cup rice flour tepung beras — finely milled, available in Asian grocery stores or online
  • 1 cup fresh grated coconut kelapa parut setengah tua — use medium-aged coconut for balanced oil and flavor. If using dried shredded coconut, see Notes below
  • ½ teaspoon salt garam
  • 1 ¾ cups thick coconut milk santan kental — use full-fat canned coconut milk, warmed (not boiling)
Traditional Topping
  • 3 tablespoons granulated sugar gula pasir, for sprinkling
Optional Modern Topping
  • ¼ cup grated cheese keju parut, or melted chocolate for a creative twist

Instruction
 

  1. Combine dry ingredients.
    In a mixing bowl, stir together the rice flour (tepung beras), grated coconut (kelapa parut), and salt (garam) until evenly mixed.
  2. Add warm coconut milk.
    Gradually pour in the warm thick coconut milk (santan kental), stirring gently until you get a smooth, thick, pourable batter — about the consistency of pancake batter.
  3. Preheat the pan.
    Heat a Kue Pancong mold (or pukis pan, aebleskiver pan, or even a small cast-iron pan) over low to medium heat. Lightly grease with butter or neutral oil.
  4. Cook until golden.
    Pour the batter into each mold until almost full. Cover with a lid and cook for 5–7 minutes, or until the edges are golden and the top is firm.
  5. Finish and serve.
    Remove from the mold. While still warm, sprinkle granulated sugar (gula pasir) on top — or top with grated cheese (keju parut) for a modern flavor. Serve immediately.

Notes

  • Substitute for fresh coconut (kelapa parut):
    If fresh coconut isn’t available, use unsweetened shredded coconut. To mimic the moisture of fresh coconut, soak it in warm water (1:1 ratio) for 10 minutes, drain, and gently squeeze before mixing.
  • Coconut milk (santan):
    Choose full-fat canned coconut milk such as Thai or Indonesian brands. Shake well before use. Avoid “lite” versions — the fat content is what gives Kue Pancong its creamy texture.
  • Temperature control:
    Keep the heat low to medium to prevent burning the bottom before the center cooks through.
  • Sweetness level:
    Traditional Kue Pancong is mildly sweet. For a sweeter version (more Western-friendly), add 1 tablespoon sugar directly into the batter in addition to the topping.
  • Mold alternative:
    You can use a pukis pan, mini muffin tin, or cast-iron skillet. Just ensure the cavities are shallow so the batter cooks evenly.
  • Modern twist:
    Try sprinkling cinnamon sugar or drizzling honey on top — it pairs beautifully with the coconut aroma while keeping its Indonesian soul.