Kue Balok Panggang Bandung (Bandung Grilled Block Cake)

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Kue Balok Panggang Bandung (Bandung Grilled Block Cake)

Name: Kue Balok Panggang Bandung (Bandung Grilled Block Cake)
Prep time: 70 min
Cook time: 20 min
Total time: 90 min
Yield: 20 servings
Ingredients: Medium-protein all-purpose flour; Granulated sugar; Cocoa powder; Chicken eggs; Liquid milk; Melted butter; Instant yeast; Baking powder; Salt; Vanilla powder; Warm water; Chocolate sprinkles for topping; Grated cheddar cheese for topping; Butter for greasing the mold

by Admin • 1 day ago

Prep

70 min

Cook

20 min

Servings

Level

Medium

❤️ 0 Save to Pinterest

Kue balok panggang is a legendary street snack from Bandung, traditionally sold from roadside carts using a distinctive iron mold shaped into small blocks. It has a soft, fluffy texture with crispy, slightly charred edges from being grilled over charcoal, a tempting chocolate aroma, and a sweet-savory flavor that's totally addictive. It's best enjoyed warm, sprinkled with chocolate sprinkles or cheese, especially at night.

🧂 Ingredients

🍽️ Servings: 20

Adjust the servings and the ingredient amounts & nutrition below update automatically.

250 grams Medium-protein all-purpose flour
150 grams Granulated sugar
35 grams Cocoa powder
2 Chicken eggs
300 ml Liquid milk
75 grams Melted butter
1 tsp Instant yeast
1/2 tsp Baking powder
1/4 tsp Salt
1/2 tsp Vanilla powder
50 ml Warm water
to taste Chocolate sprinkles for topping
to taste Grated cheddar cheese for topping
to taste Butter for greasing the mold

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👩‍🍳 Instructions

1 Dissolve the instant yeast in warm water with 1 teaspoon of granulated sugar, then let it sit for about 10 minutes until foamy to make sure the yeast is active.
2 In a large bowl, mix the flour, the remaining sugar, cocoa powder, baking powder, salt, and vanilla powder. Stir until well combined.
3 Beat the eggs lightly, then add them to the flour mixture along with the milk and the yeast mixture. Whisk until there are no lumps.
4 Pour in the melted butter little by little while continuing to whisk until the batter is smooth and silky, like a slightly thick pancake batter.
5 Cover the bowl with a clean cloth and let the batter rest for 45-60 minutes in a warm place until it has risen and small bubbles appear on the surface.
6 Heat the kue balok mold over medium-low heat. If you don't have a special mold, you can use a small brownie pan or a deep poffertjes pan instead.
7 Lightly grease each cavity of the mold with butter so the batter doesn't stick.
8 Gently stir the risen batter, then pour it into the mold until each cavity is almost full (about 80% of the height).
9 Cover the mold and cook over low heat for 8-10 minutes until the bottoms are set and the edges start to turn golden brown.
10 Remove the cover, sprinkle the tops with chocolate sprinkles or grated cheese as desired, then cover again and cook for another 3-5 minutes until fully cooked and the center doesn't stick when poked with a skewer.
11 Lift the little cakes out of the mold using a skewer or small spoon, then arrange them on a serving plate.
12 Serve while still warm so the texture stays soft and the aroma stays fragrant.