The mold pan is similar to muffin tin but has rectangular basins instead of rounded.

This cake is made from a mixture of tapioca starch, which is called by Betawi people as sago flour, with grated coconut flesh, salt, mixed with water as a batter and poured upon a special metal mold and baked on a small stove.

Kue rangi is served with a spread of liquid brown sugar or coconut sugar sauce thickened with a little starch, thus it has a thick, slightly runny, gelatinized sweet brown sauce.

In order to add a pleasant fruity fragrance, this thick liquid sugar is sometimes mixed with pieces of jackfruit, pineapple or a knot of pandan leaf.

[2] Traditionally, freshly baked kue rangi usually has a pleasant smoky aroma because it is cooked using wood-fueled stove.