Jongkong Cake Recipe

Ingredients

• Brown Sugar Layer:
• Java sugar 250-300 grams
• Water 65-80 grams
• Lapis Pandan Material:
• Kara Santan 400 grams
• Pandanus water 400 grams
• 65 gram rice flour
• Tapioca flour 13 grams
• Salt 1 tsp
• Sugar 2 1/2 tbsp
• Coconut Milk Coating Material:
• Santan kara 800 grams
• 75 gram rice flour
• Tapioca flour 25 grams
• Salt 1 1/2 tsp
• Sugar 2 tsp
• Vanilla 1/2 tsp

Instructions

• Prepare 10 medium sized plastic cups.
• Cook the sugar until it dissolves and thickens slightly, then pour and divide evenly in the prepared glass.
• Cook the green mixture until it is cooked and thickened, then in the heat of pouring and for evenly distributed over the sugar material in Java, slowly enter the concave spoon.
• Cook the white mixture until it is cooked and thickened, similar to a sum porridge. Then in hot conditions pour and divide evenly over the green dough. Pour neatly using a concave spoon.
• Cool in the refrigerator. Jongkong Cake is ready to be served.

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