Kue jongkong is a traditional Betawi snack made from rice flour and coconut milk that's steamed until soft and chewy, then drizzled with a sweet, rich palm sugar syrup. The fragrant aroma of pandan combined with the savory coconut milk makes this cake an afternoon treat that always brings back memories of home. The texture is soft, refreshingly cool, and perfect to enjoy with family.
🧂 Ingredients
🍽️ Servings: 6
Adjust the servings and the ingredient amounts & nutrition below update automatically.
- 200 grams rice flour
- 50 grams sago/tapioca flour
- 10 leaves pandan leaves, extract the juice by blending with water and straining
- 100 ml suji leaf water (optional, for a more vivid green color)
- 400 ml instant thick coconut milk
- 300 ml water
- 1/2 tsp fine salt
- 50 grams granulated sugar
- 150 grams palm sugar, finely shaved
- 200 ml instant thick coconut milk for the syrup
- 150 ml water for the palm sugar syrup
- 1 leaf pandan leaf for the syrup
- 1/4 tsp salt for the syrup
- 6 sheets banana leaves for lining the molds
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👩🍳 Instructions
- 1 Prepare the pandan extract: blend 10 pandan leaves with 150 ml water, strain, and reserve the liquid. If you want a more vivid green color, add suji leaf water squeezed from suji leaves.
- 2 In a large bowl, mix the rice flour, sago flour, granulated sugar, and salt. Whisk well so there are no lumps.
- 3 Gradually pour the thick coconut milk, water, and pandan extract into the flour mixture while whisking until the batter is smooth and lump-free. Strain the batter for a finer result.
- 4 Prepare a steamer and heat the water until it boils and produces plenty of steam. Line the steamer lid with a clean cloth so condensation doesn't drip onto the batter.
- 5 Line small molds or a small baking pan (or molds made from banana leaves shaped like little cups and pinned with toothpicks) with banana leaves, then pour in the batter to a height of about 2 cm per mold.
- 6 Steam the batter over medium heat for 25-30 minutes until it is fully set, no longer sticky, and the center is completely cooked through (test with a toothpick — if no wet batter sticks to it, it's done).
- 7 Remove the kue jongkong and let it cool completely at room temperature for about 20 minutes before cutting into pieces, so the texture doesn't fall apart.
- 8 While waiting for the cake to cool, make the palm sugar syrup: cook the shaved palm sugar, coconut milk, water, pandan leaf, and salt over low heat, stirring continuously for 10-15 minutes until the sugar fully dissolves and the syrup thickens slightly.
- 9 Strain the palm sugar syrup to remove any sugar fibers, then let it cool to warm or chill it according to your preference.
- 10 Cut the kue jongkong into pieces as desired, arrange on a serving plate, and drizzle with the coconut palm sugar syrup. Serve chilled or at room temperature.
💡 Tips
• Make sure the steaming water is fully boiling before adding the batter so the cake cooks evenly and doesn't turn out dense.
• Use a cloth on the steamer lid so condensation doesn't drip onto the surface of the cake and create holes or a soggy texture.
• Don't cut the cake while it's still hot, as the texture hasn't fully set yet and will fall apart easily.
• For a more authentic pandan aroma, use fresh pandan leaves blended directly rather than instant pandan paste.
📊 Nutrition Facts / serving
290
Calories (kcal)
3 g
Protein
14 g
Fat
38 g
Carbs
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