Jongkong Young Coconut

 
  


    Cake this one is rarely sold in pastry shops. Once the sample might be addicted. A soft dough interspersed with fragrant sweetness of brown sugar plus juicy chewy coconut. Hmm ... delicious!

ingredients:
Flour Dough:
100 g of rice flour
100 g glutinous rice flour
50 g starch
½ tsp salt
100 ml pandan leaf suji
650 ml coconut milk
contents:
100 g of refined coconut dredge
100 g brown sugar, chopped fine
complement:
500 ml thick coconut milk
complement:
pandan leaves
banana leaf

How to make:


     Stir in rice flour, glutinous rice flour and cornflour until smooth.
     Suji leaves mixed with water and 250 ml coconut milk, stirring until dissolved.
     Cook the remaining coconut milk to boil.
     Pour the flour mixture while stirring until blended and cooked. Lift.
     Take a piece of banana leaf, give a piece of pandan leaf.
     Give 2 tablespoons of flour mixture, lightly brown sugar and coconut.
     Pour the coconut milk until slightly flooded.
     Wrap the form of piles, with a stick pin.
     Steam heat until cooked in the steamer. Remove and let cool.

For 10 pieces