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.
Coconut milk mixture: Repeat steps above.
Heat water in a steamer.
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.
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.