 Freshly baked kue pancong. | |
| Alternative names | Kue pancung, bandros, gandos |
|---|---|
| Type | Baked sweet coconut cake |
| Course | Snack |
| Place of origin | Indonesia |
| Region or state | West Java, Jakarta, Makassar |
| Serving temperature | Warm or room temperature |
| Main ingredients | Rice flour, eggs, coconut milk, grated coconut, sugar |
| Similar dishes | kue pukis, kue rangi |
Kue pancong 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. 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.