Kue rangi

Kue rangi, also called sagu rangi, is an Indonesian coconut cake and a traditional snack of the Betawi people of Jakarta. The batter is a simple mixture of tapioca starch, which the Betawi call sago flour, with grated coconut flesh, salt and water. It is poured into a special metal mold with small half-moon shaped basins and baked over a small stove, traditionally one fueled by wood, which gives the finished cakes a smoky aroma. The cakes stay joined together, so the result looks something like a waffle, and Indonesians sometimes describe it as a coconut waffle. Compared with the related kue pancong it has a drier texture. Kue rangi is served with a runny, gelatinized sauce of liquid brown sugar or coconut sugar, which may be scented with jackfruit, pineapple or a knot of pandan leaf. It is often confused with kue pancong and kue pukis, two similar cakes cooked in the same kind of mold; kue pukis uses wheat flour batter instead.