Missing traditional snacks with a soft, tongue-melting texture? Come on, try Kue Jongkong Nangka .
This cake is similar to sumsum porridge but more special because it has a mixture of tapioca flour which makes the texture a little chewy ( gooey ). The aroma is very fragrant from the combination of Pandan , Jackfruit , and Banana Leaves . To make it even more beautiful, we give it a topping of sago pearls cooked using Mohler Pasta Red Velvet . It's very practical to use Mohler Sachet Packaging , one tear is enough for one recipe!
Come on, pick the banana leaves! 👇
🍃 Pandan Coconut Rice Cake
Recook: @diary_siska
A. Pearl Sago Ingredients (Beautiful Topping):
- 50 grams of Sago Pearls
- Mohler Red Velvet Pasta to taste (To make it a luxurious red color & fragrant)
- Enough water to boil
B. Jongkong Dough Ingredients (Soft):
- 100 gr Rice Flour
- 50 gr Tapioca Flour (Key to chewiness)
- 2 tbsp granulated sugar
- 1/2 tsp salt
- Sufficient liquid coconut milk (around 500-600ml, adjust the consistency)
- ⭐ Main Aroma: Mohler Pandan Paste (To taste)
- Jackfruit to taste (cut into small cubes)
C. Brown Sugar Sauce (Kinca):
- 100 gr Palm Sugar / Brown Sugar
- 1 tbsp granulated sugar
- 1/4 tsp salt
- 100 ml Water
- 1 tbsp Cornstarch Solution (Thickener)
👨🍳 How to Make Chef Apin's Style:
- Boil Sago Pearls:
- Bring the water to a boil. Add the sago pearls and Mohler Red Velvet Pasta .
- Cook using the 5-30-7 method (boil for 5 minutes, let stand for 30 minutes with the lid on, boil for another 7 minutes) until cooked through and translucent. Drain.
- Make the Ingot Dough:
- In a saucepan, mix rice flour, tapioca flour, sugar, and salt.
- Pour in the coconut milk little by little while stirring so it doesn't clump.
- Add Mohler Pandan Paste . Stir until it turns a beautiful green.
- Cook over low heat while stirring continuously until it thickens and bubbles.
- Add the jackfruit pieces . Stir well for a moment. Remove from heat.
- Wrap:
- Prepare banana leaves (wilt them first over the fire so they don't tear) and form them into a takir or tum shape.
- Place 1 tbsp of Red Velvet Sago Pearls at the bottom.
- Top with Pandan Bar Dough on top.
- Wrap it neatly and secure it with a skewer. (You can steam it for another 10 minutes to make it even more cooked and release the aroma of the leaves, or serve it immediately once the mixture is fully cooked.)
- Make Kinca Sauce:
- Cook brown sugar, granulated sugar, salt, and water until boiling and the sugar dissolves. Strain.
- Heat again, add the cornstarch solution, and cook until slightly thickened.
- Pack in a small plastic clip.