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