The cake that comes from Jakarta has existed since the colonial era of the Netherlands. Pancong cake has also become part of the culinary culture of Betawi, which has now spread throughout Indonesia. Initially, pancong cake was made using only a simple baking tool made of clay called "pancong" in Betawi language. As time went on, metal with characteristic pancong holes began to be used.

1. Rice flour: Rice flour is the main ingredient in making pancong cake to provide a chewy and soft texture. 2. Grated coconut: Grated coconut is used to give a distinctive aroma to the pancong cake. 3. Sugar: Sugar is used to provide sweetness to the cake. 4. Coconut milk: Coconut milk is used to mix the batter and give a soft texture to the pancong cake. 5. Salt: Salt is used to balance the taste of the pancong cake.

Ingredients- 150 grams of rice flour- 350 ml of coconut milk- 200 grams of grated coconut- 1 teaspoon of salt- Sufficient amount of granulated sugar- Cooking oil for greasing Steps to Make Kue Pancong: - Mix rice flour, salt, and grated coconut. Stir well. - Pour coconut milk into the mixture. - Heat the greased mold. - Pour the kue pancong batter into the mold. Cover and bake until cooked.

Texture: The texture of pancong cake is chewy on the inside but crispy on the outside, providing a unique taste experience. Coconut Aroma: The distinctive coconut aroma makes pancong cake appetizing. Local Tradition: Pancong cake is not just food, but also carries strong cultural values and traditions in the Betawi community.