INGREDIENTS :
200 grams of brown sugar, a fine comb
MATERIALS SUGAR ADONANS:
450 ml of coconut milk, from 1/2 grain of grated coconut
50 ml of suji leaf water
50 grams of rice flour
1 teaspoon of sago flour
1/2 teaspoon salt
1/4 tsp sugar
MATERIAL ADONAN SANTAN POLOS:
500 ml of coconut milk, from 1/2 grain of grated coconut
50 grams of rice flour
1 tbsp of sago flour
1/2 teaspoon salt
1/4 tsp sugar
HOW TO MAKE A JONGKONG CAKE:
Prepare 10 pieces of heat-resistant bowl @ volume 150 ml.
How to Make a Suji Dough: Mix all ingredients in a pan until blended. Cook on a low heat while stirring until thickened, remove. Set aside.
How to Make White Dough: Put all the ingredients into the pan, mix well. Cook on a low heat while stirring until thickened, remove. Set aside.
Place 1 tbsp brown sugar into each bowl. Spoon the dough until half full, flatten.
Spoon the plain coconut milk over the dough until it is full, flatten it out. Repeat this layering step until two doughs run out.
Steam in hot heat to sugar ...
