RRI.CO.ID, Jakarta - Amid the popularity of modern snacks, kue rangi, a traditional treat made from sago and grated coconut, has become increasingly rare. Once a street food icon, this savory-sweet snack drizzled with palm sugar sauce is now fading from public memory.

The cake is typically cooked in a special mold over charcoal, producing a crispy exterior and soft interior, then served warm with thick palm sugar syrup.

Today, kue rangi is being displaced by contemporary culinary trends, gradually disappearing from younger generations’ awareness. Its decline underscores the importance of preserving Indonesia’s traditional cuisine.

Originating from the Betawi community in Jakarta, kue rangi has long been known as a street food sold by itinerant vendors in residential areas. The name kue rangi is believed to derive from the phrase digarang wangi. The term reflects its cooking process, which involves roasting (garang) without oil over wood charcoal, producing a distinctive fragrant aroma (wangi).

Historically, kue rangi emerged from the creativity of the Betawi people, who relied on simple, readily available ingredients such as sago flour and grated coconut. These ingredients reflect local wisdom in transforming natural resources into food of economic value.

Over time, kue rangi became one of Betawi’s culinary icons. During the 1970s to 1990s, it was widely popular and could be found across Jakarta.

In the modern era, however, its presence has declined due to lifestyle changes and the rise of new snacks.

Nevertheless, kue rangi remains an important part of Betawi’s culinary heritage, carrying historical, traditional, and cultural significance that must be preserved. (Gusti Panji/Lasti Martina)