Kue Rangi is a simple traditional cake made by mixing grated coconut with sago flour, water and pinch of salt. It is cooked on a special mold using fire wood. Soon after it is cooked and taken out from the mold, the warm palm sugar sauce will be spread on top of it. It's crunchy outside and chewy inside, a combination of savory-tasty coconut cake and sweet flavor from the sauce. It has nice harmony texture between the crunchy-chewy cake and gluey sauce.
Kue clorot, the sticky dough of glutinous rice flour sweetened with coconut sugar filled into the cone-shaped janur (young coconut leaf), and steamed until cooked.
Clorot or Jumblek made from rice flour, coconut milk, and palm sugar. Packaged in lontar leaf, shaped into cone. It's a traditional snack from Tuban, Lasem, and Rembang (East Java and Central Java - Indonesia).
resep Kue gemblong ketan
Kue Lumpur Pandan (Mud Cake) - Indonesian traditional cake, made by rice flour and pandan leaf