A legendary trio of traditional market snacks (jajanan pasar) that's rarely missing from a festive table: Kue Lumpang, a soft and chewy steamed rice cake with sweet palm sugar; Kue Cucur, a fried rice cake with crispy edges and a distinctively dense, chewy center; and Kue Pancong, a savory coconut cake best enjoyed warm with a sprinkle of sugar. Together, these three represent the rich sweet-and-savory flavors typical of Indonesian market snacks, and you can easily make them at home with simple equipment.
🧂 Ingredients
🍽️ Servings: 10
Adjust the servings and the ingredient amounts & nutrition below update automatically.
- 250 grams (for Kue Lumpang) Rice flour
- 50 grams (for Kue Lumpang) Tapioca or sago flour
- 150 grams (for Kue Lumpang) Granulated sugar
- 3 tbsp Pandan leaf extract or natural green food coloring
- 500 ml (for Kue Lumpang) Water
- 1/2 tsp (for Kue Lumpang) Salt
- 150 grams (for topping the Kue Lumpang, lightly steamed with a pinch of salt) Coarsely grated coconut
- 250 grams (for Kue Cucur) Rice flour
- 50 grams (for Kue Cucur) All-purpose flour
- 200 grams (for Kue Cucur) Palm sugar, finely shaved
- 50 grams (for Kue Cucur) Granulated sugar
- 400 ml (for Kue Cucur, boiled together with the sugar) Water
- 2 leaves (for Kue Cucur) Pandan leaves
- 1/4 tsp (for Kue Cucur) Salt
- to taste for frying the Kue Cucur Cooking oil
- 200 grams (for Kue Pancong) Rice flour
- 150 grams (for Kue Pancong) Semi-mature grated coconut
- 300 ml (for Kue Pancong) Thick coconut milk
- 1 tsp (for Kue Pancong) Salt
- to taste for topping the Kue Pancong Granulated sugar
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👩🍳 Instructions
- 1 Kue Lumpang: Mix the rice flour, tapioca flour, granulated sugar, and salt in a bowl. Pour in the water little by little while stirring until no lumps remain.
- 2 Divide the batter into two portions. Add the pandan extract or green food coloring to one portion, and leave the other portion plain white. Strain each batter to make it smooth.
- 3 Heat a steamer over medium heat. Prepare small bowl-shaped molds and grease them lightly with oil so the cakes don't stick.
- 4 Pour the white batter into the molds until halfway full, steam for 5 minutes, then pour the green batter on top and steam for another 15-20 minutes until cooked through and chewy.
- 5 Remove from the molds once slightly cooled, then roll them in the steamed grated coconut. The Kue Lumpang is ready to serve.
- 6 Kue Cucur: Boil the water, palm sugar, granulated sugar, pandan leaves, and salt until dissolved and boiling. Strain, then let cool until lukewarm.
- 7 Mix the rice flour and all-purpose flour in a bowl, then pour in the sugar mixture little by little while kneading by hand for 10-15 minutes until the batter is smooth and bubbly (this is the key to getting the cucur to puff up nicely).
- 8 Let the batter rest for at least 30 minutes so it can rise fully.
- 9 Heat a generous amount of oil in a concave/wok-shaped pan over medium heat. Pour in one ladleful of batter, then ladle hot oil over the center repeatedly so the edges turn crispy and the center cooks evenly.
- 10 Fry until the bottom turns golden brown and the center is fully cooked, then remove and drain. The Kue Cucur is ready to serve.
- 11 Kue Pancong: Mix the rice flour, grated coconut, salt, and coconut milk in a bowl, stirring until you get a slightly thick batter.
- 12 Heat a kue pancong mold (or a pukis mold) over medium heat, and grease it lightly with oil.
- 13 Pour the batter into the mold until full, cover, and cook over low-medium heat for 8-10 minutes until cooked through and the edges turn golden brown.
- 14 Remove the kue pancong, sprinkle granulated sugar on top while still warm, and serve immediately alongside the Kue Lumpang and Kue Cucur.
💡 Tips
• For Kue Cucur that puffs up perfectly, knead the batter until it's truly bubbly and don't rush the process—this determines how crispy the edges turn out.
• The grated coconut for topping the Kue Lumpang should be steamed first with a bit of salt so it stays fresh longer and doesn't spoil quickly.
• Kue Pancong tastes best enjoyed hot straight from the mold, while it's still crispy on the outside and soft on the inside.
• Use fresh coconut milk for the Kue Pancong so the savory aroma comes through more strongly than it would with instant coconut milk.
📊 Nutrition Facts / serving
180
Calories (kcal)
2 g
Protein
6 g
Fat
30 g
Carbs
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