Kue Jongkong in Cups

jongkong or pandan coconut rice pudding with palm sugar syrup

5 from 7 votes

Kue Jongkong in Cups is a savory soft pandan coconut rice pudding served with sweet caramelized palm sugar syrup. This sweet and salty dessert recipe will surely hit all your tastebuds.

Author: Taste of Nusa

Course: Dessert

Cuisine: Indonesian

Difficulty: Easy

Dietary: Dairy-Free, Egg-Free, Gluten-Free, Vegan, Vegetarian

Servings: servings (300 ml glass size)

Prep Time:30

Cook Time:15

Total Time:45

Ingredients

Pandan Dough

12 pandan leaves
1 cup water, 240 ml
1/2 cup rice flour, 75 gr
2 tbsp tapioca starch, 15 gr
2 tbsp granulated sugar
1 tsp salt
2 1/3 cups coconut milk, 560 ml

Coconut Milk Dough

1/2 cup rice flour, 75 gr
3 tbsp tapioca starch, 22 gr
1 1/2 tsp salt
1 tbsp granulated sugar
3 1/3 cups coconut milk, 800 ml
2 pandan leaves, knotted

Palm Sugar Syrup

1 1/4 cups tightly-packed shaved palm sugar block, 250 gr
1/4 cup + 1 tbsp water, 75 ml
1 pandan leaf, cut into 2-inches/5 cm

Instructions

Palm Sugar Syrup

Make palm sugar syrup – In a small pan, add palm sugar, water, and pandan leaf. Heat on low heat while stirring constantly. Cook until the sugar is dissolved and the mixture boils.
Divide and pour the palm sugar syrup into serving glasses

Pandan Dough

Make pandan juice – Use scissors to cut pandan leaves into 1-2 inch pieces in a blender or food processor. Add water and blend until the leaves are fully pulverized. Use a strainer or cheesecloth to strain the pandan juice.
Make batter – In a medium pan, sift in rice flour and tapioca starch. Add granulated sugar, salt, and pandan juice. Mix until smooth with no lump with a spatula. Add coconut milk and stir to combine.
Cook batter into dough – Heat on low heat and stir constantly. Cook until the mixture thickens and is smooth. Turn off the heat.
Divide and pour the hot pandan dough over the palm sugar syrup.

Coconut Milk Dough

Make batter – In a medium pan, sift in rice flour and tapioca starch. Add salt and granulated sugar. Pour a little bit of coconut milk and mix with a spatula until smooth with no lump. Then, add the remaining coconut milk and stir to combine.
Cook batter into dough – Heat on low heat and stir constantly. Cook until the mixture thickens and is smooth. Turn off the heat.
Divide and pour the hot coconut milk dough over the pandan dough.
Cool completely before serving. Best served at room temperature or chilled.

Nutrition