Kue jongkong adalah kue tradisional khas Bangka. Rasanya sangat mirip dengan bubur sumsum, lembut dan enak banget.
Lapisan hijau:
4 sdm tepung beras
1 sdm tepung tapioka
2 sdm gula pasir
½ sdt garam
200 ml santan (dari 1 butir kelapa)
200 ml sari daun pandan (dari 20 lembar daun pandan)
Lapisan putih:
5 sdm tepung beras
2 sdm tepung tapioka
2 sdm gula pasir
1 sdt garam
500 ml santan (dari 1 butir kelapa)
1 lembar daun pandan
Sirup gula merah:
250 gr gula merah
80 ml air
1 lembar daun pandan
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Jongkong is a traditional dessert from Bangka, a province of Indonesia. It tastes very similar to bubur sumsum (Indonesian rice pudding). Very soft, sweet and savory.
Green layer:
4 tbsp rice flour
1 tbsp tapioca flour
2 tbsp granulated sugar
½ tsp salt
200 ml coconut milk (from a fresh coconut)
200 ml pandan juice (from 20 pandan leaves)
White layer:
5 tbsp rice flour
2 tbsp tapioca flour
2 tbsp granulated sugar
1 tsp salt
500 ml coconut milk (from a fresh coconut)
1 pandan leaf
Palm sugar syrup:
250 g palm sugar
80 ml water
1 pandan leaf
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