Coconut Cake – Pancong

Ingredients:

2 cups (200 g) freshly grated coconut, or 1 ½ cups (120 g) unsweetened desiccated  coconut moistened ¾ cup (185 ml) warm milk

1/3 cup (50 g) glutinous rice flour

1/3 cup  (50 g) rice flour

¼  cup (50 g) sugar

½ teaspoon salt

Cooking Direction

1. Combine all the ingredients in a mixing bowl and knead for 3 minutes until the Dough is smooth and puls away from the sides of the bowl
2. Preheat the oven to 350°F (180° C)
3. Dust a cake pan with  a little rice flour and press the Dough into it with your fingers. Bake in the oven for about 35 minutes until the cake is golden brown and cooked. Remove from the heat and set aside to cool.
4. To remove the cake from pan, run a knife between the pan and the sides to loosen, then palce a platter over the pan and invert it. Slice the cake into serving pieces and serve at room temperature.

source: Authentic Recipes from Indonesian, Heinz von Holzen and Lother Arsana