kuih jongkong but recipe isn't detail enough. I was confused then, not knowing which is the right one. So, finally found it at Debbie Teoh's kitchen, the famous nyonya cuisine chef of Malaysia. Now I am 100% confirm that this kuih is called as nyonya kuih bongkong, as well as kuih jongkong. Cause 'jongkong' is meaning ingot in English, just like the process how this kuih was done & shaped. What a name !
80gm rice flour
20gm tapioca flour
10gm green pea flour
2 cup coconut milk (1 cup thick coconut milk + 1 cup water)
1 TB sugar
1 tspn salt
2 pandanus leaves, washed
*100gm gula melaka / jaggery sugar, chopped
* 10 pcs banana leaves by the size 8x12"
(1) combine rice flour, tapioca flour, green pea flour, coconut milk, sugar & salt, then mix well.
(2) add in pandanus leaves then cook over medium heat till almost thicken, switch to low heat continue stirring till you get the consistency you want. Then off the heat.
(3) the mixture will became a bit lumpy at the beginning, keep on stirring till became smooth paste. Set aside to cool.
(4) now, bring a pot of water to boil and soften banana leaves over hot water. Then wipe dry.
(5) spread a big spoon of coconut paste to banana leaf then place in some chopped gula melaka, cover the top with one more spoon of coconut paste then wrap & sealed nicely.
(6) steam at preheated steamer for 15 minutes. Best to serve after cooled.