Jongkong Porridge And What Is The Difference Between Jongkong And Marrow Porridge

What is the difference between Jongkong and Marrow Porridge?

The basic ingredients of the jongkong cake itself are also not much different from the marrow porridge, which is made from rice flour and tapioca flour. the difference with marrow porridge, namely the way it is cooked. if the marrow porridge is cooked by boiling, while the jongkong cake is cooked by steaming.

What are Jongkong Made of?

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

How to Make Jongkong Cake?

How to make jongkong fart: prepare 10 plastic cups. cook the first layer over low heat while stirring. cook second layer, mix everything. keep stirring until the mixture is thick and bubbly. pour in a plastic cup. Cook the third layer, the process is the same as the second layer. jongkong cake is ready to eat.

Brown Sugar Coating Ingredients

150 gr brown sugar
100 ml Water
1 Sheet of Pandan Leaves, tie a knot

Pandan Layer

35 gr Rice Flour
15 gr Tapioca
500 ml Pandan Juice (10 pandan leaves + 500 ml Water)
1 Sachet Instant Coconut Milk (65ml)
50 gr sugar
1/2 tsp Salt

White Coating

35 gr Rice Flour
15 gr Tapioca
500 ml Water
1 Sachet Instant Coconut Milk (65ml)
20 gr sugar
1/2 tsp salt

How to make

1. Brown Sugar Coating: mix brown sugar, water and pandan leaves, cook over low heat until the sugar dissolves and boils. Turn off the heat, then strain. Allow to warm, then pour into cups (per cup approximately 2 tablespoons full).
2. Pandan Layer: mix rice flour, tapioca, salt, sugar, coconut milk, mix well. Add a little pandan juice, stir until smooth then add the remaining pandan juice. Cook over low heat, stirring, until thickened and bubbling. Stir for a while, then turn off the heat. Add the pandan layer to the cup to 1/2 cup (3-4 tablespoons).
3. White Layer: mix rice flour, tapioca, sugar, salt, coconut milk, mix well. Add a little water, stir until smooth then add the rest of the water. Cook over low heat while stirring until thickened and bubbling. Stir for a while, turn off the heat. Pour over the pandan layer until the cup is full.
4. Let the porridge cool, then store in the refrigerator.