Recipe Pancong Cake

Form is similar to a cookie cutter cake pukis just lower. Savory and slightly sweet taste of sugar sprinkles on top.


Cake Ingredients Pancong or Rangin:

Rice flour, 250 grams
Coconut milk, 400 ml of 1/2 coconut
Liquid milk, 600 ml of 1/2 coconut
Salt, to taste
Sugar, 50 grams, for sprinkling
Coconut is, 250 grams, grated lengthwise
Chicken eggs, 2 eggs, beaten
Cooking oil / margarine to taste, to spread
How to make a cake or Rangin Pancong:

Mix 100 grams of rice flour and coconut milk, stir well.
Cook over medium heat, stirring constantly until thick. Remove and set aside.
Mix the remaining rice flour, coconut medium, boiled rice flour and salt and stir well.
Teur and coconut milk add liquid and stir well.
Heat pancong cookie cutter, basting with oil or margarine.
Pour the batter until 3/4 high mold. Cook until done. Remove and serve with a sprinkling of sugar.
For 30 pieces of cake or Rangin Pancong

Cake Tips Pancong or Rangin:

Make sure the dough is hot when the batter is poured.
Pancong When baking, use low heat to mature evenly.
To be sweet dough, just add the pandan leaves when boiling coconut milk and rice flour.