Every time I go back to the place where I was born and raised, I see many things have changed. The old corner has been abandoned, some house has been destroyed and restored. But my memory of my grandma has not changed over time. One thing that I can’t forget is her afternoon routine. Every day around 4 pm after doing her exercise she will enjoy her afternoon tea, one of her favourite tea time snack is kue beroncong.
In my hometown Makassar, beroncong sellers are easily found. Usually, beroncong is selling in food peddlers in the morning or afternoon. The price is cheap and it tastes delicious, the texture is soft but slightly crispy on the outside.
Beroncong is a traditional delicacy from Sulawesi. This half-moon shaped cake is made from all-purpose flour, grated coconut, sugar and egg. At a glance, this coconut cake looks similar to Kue Pancong from Betawi. But the difference lays on the main ingredients, Beroncong made from white flour while Kue Pancong uses rice flour as the main ingredients.
- 300 gr all-purpose flour
- 90 gr sugar
- 700 cc coconut milk
- 1 medium-size egg
- 100 gr grated coconut
- 1/2 teaspoon vanilla
- 2 teaspoon condensed milk
- In a large bowl, whisk all-purpose flour and sugar. Gradually add coconut milk, egg, vanilla and condensed milk. Whisk until the batter is smooth and no lump. Stir in the grated coconut, let the batter rest for 15 to 30 minutes.
- Heat beroncong or poffertjes pan and lightly grease with oil. Pour the batter into the mould until 3/4 full. Cook on a medium-low heat for about 7-10 minutes until brown.
- Remove kue beroncong from pan and serve immediately.