Pendawa isn't really a cafe: It offers no tables or chairs, and the two narrow aisles, which flank a long display table, scarcely allow one shopper to squeeze by another. During my visit I briefly became stuck in a logjam, though of a genial sort. Cafe talk was supplanted by shop talk, in Indonesian and English, regarding the merits of the many locally made snacks.
In retrospect, I was holding my talam ubi (four for $2.50) upside down. These particular kue (pronounced Kway, also spelled kueh and kuih) — a broad term embracing many savories and sweets, especially in Indonesia, Malaysia, and Singapore — were prepared from a steamed mixture of rice flour, cassava flour, and coconut milk, as best as I could determine. The base layer, poured into cup molds first, also included sweet potato; a second layer, more purely coconutty, and perhaps sans cassava, was then poured and steamed on top.
1529 Morris St. (at South Mole St.), Philadelphia