Kue Jongkong

Recipe by Rasamasa

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

Steps

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.

Rasamasa

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.