Cakes & Bread
Kue Rangi Betawi (Betawi Grilled Sago-Coconut Cakes)
Prep
15 min
Cook
25 min
Servings
8
Level
Easy
Kue rangi is a rare Betawi street snack that deserves to be kept alive! These grilled cakes are made from sago flour and grated coconut, giving them a dense, chewy texture, and served with a thick, warm palm sugar sauce drizzled over the top. The savory taste of coconut meets the rich sweetness of palm sugar — a perfect combination.
🧂 Ingredients
🍽️ Servings: 8
Adjust the servings and the ingredient amounts & nutrition below update automatically.
- 200g sago flour
- 150g young grated coconut
- 1/4 tsp salt
- 100 ml water
- 150 g Palm sugar sauce: shaved palm sugar
- 100 ml water
- 1 leaf pandan leaf
- 1/4 tsp salt
- 1 tsp cornstarch, dissolved in 2 tbsp water
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👩🍳 Instructions
- 1 Sauce: Cook the palm sugar, water, salt, and pandan leaf until the sugar dissolves.
- 2 Add the dissolved cornstarch mixture, stirring until slightly thickened, then set aside.
- 3 Mix together the sago flour, grated coconut, and salt.
- 4 Pour in the water little by little while kneading the mixture, until the dough holds together when pressed and isn't too dry.
- 5 Heat a kue rangi mold (a special flat round griddle mold) or a small nonstick pan over very low heat.
- 6 Grease lightly with a little oil.
- 7 Fill the mold with the dough and press down firmly to pack it in.
- 8 Cover and grill for 8-10 minutes until the bottom is cooked through and easily releases from the mold.
- 9 Flip and grill the other side for 5 minutes.
- 10 Remove from the mold and drizzle with the warm, thick palm sugar sauce just before serving.
💡 Tips
• The mold must be really hot before adding the dough so it doesn't stick
• Good sago dough should hold together when pressed but shouldn't be lumpy — if it's too wet, add a little more sago flour
• The palm sugar sauce should still be hot when drizzled over the kue rangi
📊 Nutrition Facts / serving
165
Calories (kcal)
2 g
Protein
6 g
Fat
28 g
Carbs
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