 Freshly baked kue rangi just being pulled up from the special metal mold. | |
| Alternative names | Sagu rangi |
|---|---|
| Type | Baked coconut cake |
| Course | Snack |
| Place of origin | Indonesia |
| Region or state | Jakarta and West Java |
| Serving temperature | Warm or room temperature |
| Main ingredients | tapioca starch, grated coconut, palm sugar, |
| Similar dishes | kue pancong, kue pukis |
Kue rangi or also called sagu rangi is an Indonesian coconut kue or traditional snack made of a coconut and starch-based batter and cooked in a special molded pan. It is one of the traditional Betawi snack of Jakarta.[1] Kue rangi often described as Indonesian coconut waffle.
The mold pan is similar to muffin tin but has rectangular basins instead of rounded. It took form of a row of rectangular basins of small tubs with a rounded half-moon bottom, thus create a half-moon or boat-shaped cake. The special grill-like metal mold used in making kue rangi is also used in other Indonesian traditional kue; including kue pancong (also known as bandros in West Java) and kue pukis (which is made with wheat flour batter instead). However, compared to kue pukis, kue rangi's mold pan has a smaller basin tubs holes, and the cake is left stuck together, thus made its shape akin to waffle.
- ^ Inc, Tastemade. "Kue Rangi ~ Resep". Tastemade (in Indonesian). Retrieved 2020-06-01.
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