Jongkong Layers Recipe, Surabaya Style Moist Layer Cake.

Hello everybody...

Jongkong is a typical snack from Bangka Belitung. Jongkong has a sweet taste and soft texture. These snacks are often sold in traditional markets. Jongkong cake is famous in various regions in Indonesia, especially in Indonesia and Malaysia.

This Jongkong cake is made from the basic ingredient of a mixture of rice flour and tapioca flour, and has three colors, namely white on the top, green in the middle, and brown in the bottom. Jongkong also has a blend of flavor from various ingredients such as young coconut, salt, and brown sugar. 

The jongkong cake has many variations such as, sum-sum porridge, jongkong layers, and jongkong black sticky rice. And today we will make one of three type of variations, it is Jongkong layers.

A typical Surabaya Jongkong layers cake is rarery sold, it has a dazzling beautiful appearance, chewy texture, and sweet taste.

At first glance, Jongkong Surabaya looks like a layer cake. The difference is that this cake uses natural dyes, namely straw ash and pandan-suji leaves. More delicious eaten with grated coconut. So, today let's try to make this dish!  

For 30 pieces

INGREDIENTS :

250 g Rice flour

1800 ml Thin coconut milk

10 tbs Fine merang ash, diluted in 50 ml water

50 ml Suji water

2 tbs Slaked lime water

200 g Sugar

1 tbs Salt

Grated coconut garnish as preferred

HOW TO MAKE : 

1. Mix rice flour, sugar, salt, and slaked lime water. Pour in coconut milk gradually while stirring well.

2. Divide the mixture in two parts. Color one part black with merang ash,the other green with suji water.

3. Grease an 18*18 cm tin with oil and heat up in steaming pan. 

4. Pour alternately 1 ladle of green and black mixture. Steam a colored layer for 8 minutes, before topping with different layer. Repeat until all mixture is used up.

5. Finally steam the whole cake for 30 minutes until cooked, removed from the heat and leave to cool.

6. Slice and serve garnished with grated coconut.