Kueh Jongkong

Ingredients:

2 cups rice flour
2 level tbsp tapioca flour
680g grated coconut, add 4 cups water and extract 6 cups milk
1 fragrant screwpine leaf (daun pandan)
1 tsp salt
1 cylindrical block palm sugar (gula Melaka), cut into little slivers


Method:

• Combine rice flour, tapioca flour, coconut milk and salt. Mix and strain into a saucepan.
• Break pandan leaf into mixture then cook over low heat, stirring all the time. When the mixture becomes fairly thick, remove from heat.
  
  To wrap into bundles:
• Have ready about 12-15 pieces of banana leaves each measuring 25x15cm.
• Put 2 tbsp of cooked mixture on banana leaf. Put a heaped tsp of gula Melaka in the centre of the mixture, put another tbsp of mixture over this and fold bundle in this way: [bring the two lengths of the leaf towards the centre so that they overlap, covering the mixture; tuck the two ends underneath].
• Put bundles in steamer (boil water in steamer beforehand) and steam for 20 minutes. Serve cold.