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Kue Jongkong

  • Low Cost

Serve: 17 Glass

Soft and smooth textured savory-sweet tasting dessert with sweet smelling pandan.

  • 250 gram coconut sugar, shredded

Pandan mixture

  • 175 gram rice flour
  • 5 tablespoon sugar
  • 2 teaspoon salt
  • 6 cups (1½ liter) pandan and suji water from essence of 30 pandanus and 30 suji leaves, blended and strained
  • 1 teaspoon limestone solution

Coconut milk mixture

  • 125 gram rice flour
  • 2 teaspoon salt
  • 6 cups (1½ liter) coconut milk pressed from 1 whole coconut


  1. Pandan mixture: Blend ingredients in a pot, mix to a smooth texture. Place on a stove, stir occasionally to avoid burnin and mixture does not go lumpy. Boil until little bubbles surface on the mixture. Remove from heat.
  2. Coconut milk mixture: Repeat steps above.
  3. Heat water in a steamer.
  4. Prepare small bowls that are heat resistant. Add in shredded coconut sugar, add in 2 tablespoon pandan mixture then another 2 tablespoon coconut milk mixture.
  5. Steam until mixture its surface is firm and coconut sugar melts into a sauce (10 minutes). Remove from steamer.

Ervita, IG @mamivita, tested Kue Jongkong recipe for Rasamasa. I like to cook and collect recipes since junior high school. I really enjoy it, my husband happens to like eating, which motivates me to try various recipes. Once we have children, I become even more motivated to prepare homemade food that they will crave for when they grow up later.


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