Jongkong Surabaya
steamed rice cake

500 gr rice fliur
200 gr sugar
1 1/2 tsp salt
1500 ml santen out of 1/2 coconut
2 tbsp betel lime juice
10 tbsp abumerang
50 ml water
50 ml suji leaves extract (pressed out of 10 pandan and 30 suji leaves)
grated coconut from 1/2 coconut

Cara embmaut:
Mix the water with the abumerang. Mix 1/2 tsp salt with the grated coconut and steam it for 10 minutes. Mix the rice flour with the suger, the salt, the santen and the betel juice. Divide the mixture into 2 portions. Mix in one portion the abumerang and in the other the suji.
Grease with the oil a baking tray. Pour 5 tbsp of the abumerang batter and spread it. Steam it for 5 minutes. Put 5 tbsp of the suji batter on to and steam it for 5 minutes. Repeat it until all batters are finished. Then steam it for 30 minutes. Let it cool down and cut it into slices. Serve it with the grated coconut.

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