Lapis Jongkong

Topping ingredients:

• 100 grams of coarse grated coconut
• 1/4 teaspoon of salt

Layer Material:

• 300 grams of rice flour
• 75 grams of sago flour
• 300 grams of sugar
• 1 1/2 teaspoons of salt
• 1,300 ml of coconut milk from 2 coconuts (I use only bumas. 1 large packet but it is diluted to 1300 ml)
• 100 ml of merang ash (from 5 tablespoons of ash and 100 ml of water, filtered)
• 100 ml of suji water (from 30 suji leaves and 2 pandan leaves) (I just use pandan paste)

How to make :

• Sprinkles, mix well grated coconut and salt. 15 minutes steamed.
• Layer, mix well the rice flour, sago flour, sugar, and salt. Pour coconut milk. Stir until smooth.
• For 2 dough. One part add 100 ml of merang ash. The rest add 100 ml of suji water. Stir each mixture.
• Pour 125 ml of green dough in a 20x20x7 cm pan smeared with oil and plastic dial. 10 minutes steamed.
• Pour 125 ml of black mixture. 10 minutes steamed. Pour 100 ml of green dough. 10 minutes steamed. Do it alternately until the dough runs out. Finally steam 20 minutes until done.
• Cut after cold. Serve with grated coconut.
• Tips to make the jongkong layer cake smooth and not undulating, but not too big for steaming.
• good luck.

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