Ingredients
Kinca Soup :
250 gr of brown sugar, comb
1 lbr pandan leaves
150 ml of water
Green Dough Ingredients:
200 ml of pandan juice (5 lbr of pandan leaves + 250 ml of water)
200 ml of coconut milk (50 ml kara + water)
1 tbsp granulated sugar
1 drop of pandan paste
1/2 tsp salt
3 tbsp rice flour
1 tbsp sago/tapioca flour
White Dough Ingredients :
400 ml of coconut milk (50 ml kara + water)
3 tbsp rice flour
1 tbsp sago/tapioca flour
1/2 tsp salt
1/2 tbsp granulated sugar
1 lbr pandan leaf, conclude
Steps
- Mix all the ingredients of kinca, boil over medium heat until the sugar dissolves and boils. Turn off the heat.
- Pour the kinca gravy into each plastic cup. Cut into pieces of pandan leaves, make pandan juice, strain.
- Green dough: Pour pandan juice into a container, also pour coconut milk, give granulated sugar, mix well.
- Put the flour, stir with wisk until there is no grinding. Pour pandan paste, mix well. Cook over low heat until it pops up and the smell of flour disappears.
- Spoon the hot heat of the green dough into the cup that already contains the kinca soup earlier.
- White dough: Put in one container, coconut milk, salt and granulated sugar, mix well. Put flour, stir until nothing grinds, put 1 piece of pandan leaves that are inferred.
- Cook over low heat by stirring constantly until the dough feels a little heavy, discarding the pandan leaves. Cook until popping popping and the smell of flour disappears. Spoon hot hot dough into a cup that already contains kinca and green dough. Let the set, serve warm. If I'm better off eating cold after putting it in the refrigerator first
source : https://cookpad.com/id/resep/16098722-kue-jongkong-khas-bangka?ref=search&search_term=Kue%20Jongkong%20khas%20Bangka
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