📝 About This Recipe
A nostalgic treasure from the streets of Old Jakarta, Kue Rangi is a masterpiece of textural contrast, combining the nutty crunch of toasted coconut with a chewy starch base. These delicate, waffle-like cakes are traditionally baked over a charcoal fire in specialized long-grooved molds, imparting a subtle smokiness that balances the rich sweetness of the thick kental sauce. Topped with a luscious, jackfruit-scented palm sugar glaze, this snack represents the soul of Betawi culinary heritage in every bite.
🥗 Ingredients
The Coconut Base
- 400 grams Tapioca Starch (high quality, sifted)
- 200 grams Old Coconut (freshly grated, use only the white part)
- 1 teaspoon Salt (fine sea salt)
- 125 ml Water (room temperature)
Kental (Palm Sugar Sauce)
- 150 grams Gula Merah (Palm Sugar) (dark variety, finely shaved)
- 300 ml Water
- 2 pieces Pandan Leaves (tied into a knot)
- 1.5 tablespoons Tapioca Starch (dissolved in 2 tbsp water for slurry)
- 4-5 pieces Ripe Jackfruit (Nangka) (cut into small cubes)
- 1 tablespoon Granulated Sugar (to adjust sweetness)
For Baking
- 1 tablespoon Vegetable Oil (for greasing the mold)
👨🍳 Instructions
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1
Start by preparing the Kental sauce. In a small saucepan, combine the shaved palm sugar, water, granulated sugar, and knotted pandan leaves.
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2
Bring the sugar mixture to a gentle boil over medium heat until all the sugar has completely dissolved. Strain the liquid through a fine-mesh sieve to remove any impurities from the palm sugar.
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3
Return the strained liquid to the pan and add the diced jackfruit. Simmer for 2-3 minutes to allow the jackfruit aroma to infuse the syrup.
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4
Whisk the tapioca slurry into the simmering syrup. Stir constantly until the sauce thickens into a glossy, translucent glaze. Remove from heat and set aside to cool.
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5
In a large mixing bowl, combine the freshly grated coconut and salt. Toss thoroughly by hand to ensure the salt is evenly distributed.
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6
Gradually add the 400g of tapioca starch to the coconut. Use your fingertips to rub the starch into the coconut until you achieve a crumbly, 'sandy' texture. Do not knead it into a dough.
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7
Slowly drizzle the water over the crumbly mixture, a little at a time, while continuing to toss. The mixture should remain loose and grainy, not wet or clumped together.
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8
Preheat a traditional Kue Rangi mold (or a Bandros/Pukis mold) over medium-low heat. If using a stovetop, ensure the heat is evenly distributed.
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9
Lightly brush the grooves of the mold with a tiny amount of vegetable oil. You only need to do this for the first batch.
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10
Fill each groove with the coconut-starch crumble until nearly full. Gently press down with a spoon, but do not pack it too tightly; air needs to circulate for that signature crunch.
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11
Cover the mold with a lid and cook for about 3-5 minutes. You will know they are ready when the edges turn golden brown and the starch has become translucent and bound together.
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12
Carefully lift the cakes out using a thin spatula or a skewer. They should come out as long, connected bars.
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13
While still hot, generously drizzle the thick palm sugar and jackfruit sauce over the top of the cakes.
💡 Chef's Tips
Use 'old' coconut (kelapa tua) rather than young coconut; its lower moisture and higher oil content are essential for the right texture. The secret to a perfect Kue Rangi is the 'rubbing' technique—never overwork the mixture or it will become tough and rubbery. If you don't have a specific Rangi mold, a cast-iron takoyaki pan or a muffin tin can work as a modern substitute, though the shape will differ. Make sure the heat is low and steady; if the mold is too hot, the outside will burn before the starch in the center has a chance to cook through. Always serve immediately after glazing, as the starch base will eventually soften if left to sit with the sauce for too long.
🍽️ Serving Suggestions
Serve warm alongside a cup of hot, unsweetened Teh Nasgithel (thick, hot, sweet jasmine tea). Pair with a glass of Es Selendang Mayang for a complete traditional Betawi snack experience. For a modern twist, add a sprinkle of toasted sesame seeds over the palm sugar glaze. These are best enjoyed as a mid-afternoon treat (cemilan sore) while the cakes are still crisp. If serving at a party, keep the sauce in a separate dipping bowl to maintain the cake's crunchiness.