Kue Rangi: Sago and Coconut Street Cake

Kue rangi (also kue rangi sagu) is a disappearing Betawi street cake made from sago flour and fresh grated coconut, cooked in a round mould over charcoal and served with palm sugar sauce. Its status as a disappearing preparation is not metaphor — vendors in Jakarta are now counted in the dozens rather than hundreds; the preparation requires specific equipment (the rangi mould, similar in concept to the pukis mould but for flat discs), sago flour (not widely available outside specific markets), and fresh-grated coconut. The flavour is specific to sago starch: a slightly glutinous, slightly gelatinous texture more resilient than rice flour, with a neutral-clean taste that allows the fresh coconut and palm sugar to be primary.

Kue Rangi — Jakarta Sago Flour and Fresh Coconut Cake

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