Kue Pelite

Tracing the Sweet Trail of Kue Pelite: A Royal Culinary Legend from Muntok, West Bangka

At the western tip of Bangka Island, specifically in Muntok City, West Bangka Regency, lies a culinary treasure that transcends mere sustenance. It is Kue Pelite, a soft, pristine white confection neatly wrapped in a boat-shaped pandan leaf container. For the local community, Kue Pelite is not just a market snack; it is a symbol of history, a silent witness to the exile of national figures, and a cultural heritage that endures amidst the onslaught of time.

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Historiography and Bung Karno's Footprint

Kue Pelite bears the title "Legendary Culinary" for strong reasons. History records that this cake was a favorite treat of the first President of the Republic of Indonesia, Ir. Soekarno, during his exile in Muntok (Wisma Ranggam) in 1948-1949. It is said that every morning, Bung Karno often ordered this cake to accompany his reading time.

Philosophically, the name "Pelite" itself is believed to refer to the shape of its container, which resembles a pelita (traditional oil lamp). The light produced by the pelita is symbolized through the soft texture and sweet taste that brings tranquility. In the social structure of Muntok society, which is heavily influenced by Malay and Chinese cultures, Kue Pelite was once a special dish served only to royalty or honored guests in Malay stilt houses.

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Anatomy and Flavor Profile

At first glance, Kue Pelite might appear similar to kue talam or kue sampan from other regions in the Nusantara. However, to the taste buds of West Bangka residents, there is a fundamental difference that makes it irreplaceable. Its main characteristic lies in its extremely soft texture, almost resembling silk pudding or custard, but with a dominant savory coconut milk flavor and a subtle sweetness.

The cake consists of a single, solid layer made from a mixture of rice flour, thick coconut milk, and salt. Uniquely, in the center of this white softness, there is a "surprise" in the form of granulated sugar that is not evenly mixed but placed at the bottom of the container before the batter is poured. When steamed, the sugar melts and forms a clear caramel, providing an instant sweet sensation when the spoon reaches the bottom of the cake.

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Selected Ingredients and Local Wisdom

The specialty of Kue Pelite lies in the simplicity of its ingredients, which demand premium quality. There are no preservatives or artificial colorings used in the making of this cake.

1. Rice Flour: Uses selected rice ground finely. The quality of the flour greatly determines whether the cake will be chewy or "melt-in-your-mouth" soft.

2. Coconut Milk: Must use coconut milk from mature coconuts, manually squeezed without excessive added water (thick coconut milk/santan pati). This provides a strong fragrant aroma and a lingering savory taste (aftertaste).

3. Large Pandan Leaves: This is a crucial component. Not just any pandan leaf, but a large, stiff type of pandan used to form the takir (a box or boat-shaped container). These pandan leaves impart a distinctive aroma that seeps into the batter during the steaming process.

4. Granulated Sugar and Salt: Flavor balancers that provide sweet and savory dimensions.

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Making Rituals: Techniques and Traditions

The process of making Kue Pelite still maintains traditional techniques passed down through generations. The first stage is the creation of the takir. The pandan leaves are cleaned, cut to precise sizes, then folded and secured with a lidi (biting). The shape of this container must be sturdy because the Kue Pelite batter is very liquid before it is cooked.

The batter is made by mixing rice flour and coconut milk in a specific ratio until the right consistency is achieved. The secret to its deliciousness lies in the steaming technique. Before the batter is poured into the pandan container, one teaspoon of granulated sugar is placed at the bottom of the container first. After that, the coconut milk batter is poured until almost full.

The cake is then steamed in a hot steamer for approximately 15 to 20 minutes. During this process, the aroma of the heated pandan leaves will blend with the steam from the coconut milk, creating a fragrance that fills the kitchen. Traditional cake makers in Muntok usually use firewood to maintain stable heat, which is believed to impart a subtle smoky aroma and enhance the richness of the flavor.

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Maker Dynasties and Preservation

In Muntok, the recipe for Kue Pelite is usually closely guarded by specific families, passed down through generations. One of the most well-known is the lineage that has supplied this cake since the independence era. Although it is now widely found in traditional markets like Pasar Muntok, true culinary enthusiasts usually seek out home bakers who still use the original recipe without added tapioca flour or other thickeners.

The West Bangka Regency government has also recognized the cultural importance of Kue Pelite by making it one of the region's culinary icons. In cultural festivals or state guest receptions, Kue Pelite always holds a prominent position on the list of served dishes.

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Cultural Context and How to Enjoy

The people of West Bangka have a unique way of enjoying Kue Pelite. This cake is best enjoyed when cold or at room temperature. Due to its very soft texture, Kue Pelite cannot be eaten with bare hands; a small spoon is needed to scoop its white softness until reaching the sugar layer at the bottom.

This cake is often a mandatory dish during Sedekah Kampung celebrations or during Eid al-Fitr and Eid al-Adha holidays. In Muntok Malay custom, serving Kue Pelite to guests is considered a high form of respect, symbolizing the sincerity of the host (symbolized by the white color) and the hope for a sweet relationship (symbolized by the sugar within).

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Challenges and Future Existence

Despite its legendary status, the biggest challenge for Kue Pelite is its short shelf life. Due to its pure thick coconut milk content and lack of preservatives, this cake typically lasts only 12 to 15 hours at room temperature. This makes Kue Pelite difficult to be taken as a long-distance souvenir in its fresh form, thus remaining an exclusive culinary item that must be enjoyed directly in West Bangka.

However, this limitation itself becomes a unique attraction. Tourists visiting Pesanggrahan Menumbing or Wisma Ranggam feel their journey is incomplete if they do not taste "Bung Karno's Cake" directly in its place of origin.

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Conclusion: Cherishing Heritage in Every Bite

Kue Pelite is a reflection of West Bangka's calm yet history-rich identity. It is a blend of the simplicity of natural ingredients with the meticulousness of human hands. For everyone who tastes it, Kue Pelite offers more than just a sweet flavor; it offers a piece of the nation's history that once stopped by a small town called Muntok. Preserving the existence of Kue Pelite means keeping the flame of history and culture alive so it does not extinguish with time, just like its name, which means to illuminate.