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Betawi’s traditional cakes are varied in type and shape. Even though they are considered old-fashioned and traditional culinary delights, Betawi’s sweet snacks remain a favorite snack for many people.
Wondering what are some examples of typical wet cakes from Betawi? Let’s explore some of them below, shall we?
- Kue Talam
One of Betawi’s typical wet cakes that we often encounter is “kue talam”. This cake, made from mainly rice flour and tapioca flour, is green in color because it uses pandan leaves. Kue talam has a savory and sweet taste with a soft texture. Usually, this Betawi snack is commonly found during Ramadan as an iftar snack.
- Kue Ape
You might have tried this typical Betawi wet cake if you enjoy snacking during school days. “Kue ape” is a sweet snack with a round shape resembling a UFO. Often, this cake is colored green and topped with various toppings like meses and cheese. You can easily find kue ape in street food stalls around schools or traditional markets.
- Ongol Ongol
Ongol Mongol is a typical wet Betawi snack made from sago or arrowroot flour, brown sugar, and grated coconut. It has a chewy and slightly sticky texture but feels very soft when eaten. Typically, ongol-ongol is enjoyed with a cup of hot tea or coffee in the morning. This snack is also commonly present at Betawi traditional events and cultural festivals.
- Kue Pancong
Kue pancong is one of Betawi’s traditional wet cakes that remain popular among young people. Nowadays, many modified versions of kue pancong with various toppings have emerged. The main ingredients of kue pancong are grated coconut and rice flour. It has a savory and sweet taste, best enjoyed while still warm.
- Kue Sengkulun
This traditional wet cake from Betawi has a beautiful appearance with various attractive colors such as pink, green, or purple. Sengkulun is mainly made from sticky rice sprinkled with grated coconut. It has a sweet and savory taste with a soft texture, perfect as a side dish when having tea.
- Kue Rangi
Another name for kue rangi is “sagu rangi,” derived from its main ingredient which is sago flour. Kue rangi is made using special molds and served with thick brown sugar syrup and jackfruit slices.
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