Speaker A
250 gr brown sugar / palm sugar, 60 ml water, 3 sheets of suji leaf, 10 sheets of pandanus leaf, 600 ml water, 200 ml instant condensed coconut milk, 65 gr (6 tbsp) rice flour, 13 gr (1 full tbsp) tapioca flour, 1 tsp salt, 2.5 tbsp sugar.
Learn to make Kue Jongkong, a popular Indonesian dessert, using rice flour, tapioca flour, coconut milk, and pandan and suji leaves. A tasty pasar-style snack recipe.
Key Takeaways
- Kue Jongkong is a traditional Indonesian dessert made from a rice and tapioca flour batter with coconut milk
- Pandan and suji leaves provide the signature aroma and green color
- Smooth, lump-free batter is essential, achieved by thorough stirring
- The recipe is suitable for home production and small-scale jajanan pasar selling
What the video covers
- Introduces Kue Jongkong, a traditional Indonesian dessert commonly sold at jajanan pasar (traditional market snacks)
- Uses brown or palm sugar syrup infused with suji and pandan leaves for flavor and color
- The batter combines rice flour and tapioca flour mixed with water, instant condensed coconut milk, salt, and sugar
- The mixture is stirred until smooth and free of flour lumps before cooking
- Cooking continues until the batter pops up and thickens
- A second coconut milk and flour mixture with 300 ml instant condensed coconut milk, 500 ml water, 75 g rice flour, and 25 g tapioca flour is prepared
- The transcript emphasizes stirring thoroughly to avoid lumps at each stage
- Ingredients are given in both grams and tablespoon measurements for convenience
- The video is positioned as a guide for those interested in selling jajanan pasar
- Content is a clear ingredient-and-method walkthrough suited to home cooks and small food sellers
Full Transcript — Download SRT & Markdown
Topics:Kue JongkongIndonesian dessertjajanan pasarIndonesian snack recipepandan leavescoconut milk dessertrice flour recipetraditional Indonesian foodhomemade dessertCooking with Hel
