A specialty from Betawi (Jakarta), the Kue Pancong is loved by the locals and is sold cheaply on the streets of Indonesia. Its main ingredients are grated coconut and fice flour, and is eaten all day round as a snack.
200g (2 cups) freshly grated coconut, or 120g (1 1/2 cups) unsweetened dessicated coconut moistened with 185ml (3/4 cup) warm milk
50g (1/3 cup) glutinous rice flour
50g (1/3 cup) rice flour
50g (1/4 cup) sugar
1/2 tsp salt
1) Combine all ingredients in a mixing bowl. Knead for about 3 mins until the dough is smooth and does not stick to the sides of the mixing bowl.
2) Preheat the oven to 180°C.
3) Dust a 6in round cake pan with a little rice flour, then press the dough into it with your fingers. Bake in the oven for about 35 mins until the cake is golden brown and cooked. Remove from the oven and set aside to cool.
4) Run a knife between the pan and the sides to loosen the cake from pan, then place a platter over the pan and invert it. Slice the cake into serving pieces and serve at room temperature.
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