Kue Jongkong Mutiara, a 'Malay Pudding' That Makes a Perfect Iftar Dessert

Tuesday, 12 May 2020 | 15:57 WIB
  • Learn how to make Kue Jongkong Mutiara (rice pudding with jackfruit) for family's iftar dessert with this step-by-step recipe!

    Resep Membuat Kue Jongkong Kelapa Mutiara
    Resep Membuat Kue Jongkong Kelapa Mutiara

    Kitchenesia.com - Classic market munchie Kue Jongkong is often mistaken as a pudding. It indeed has creamy, soothing texture and sweet taste, pretty similar to its English counterpart. Kue Jongkong, in fact, origins from Bangka Belitung islands.

    The highlight of this “Malay pudding” is three layers of colours that represent its main ingredients. The common kue jongkong has brown base made of palm sugar. Green coconut makes its middle layer looks green. It tops with white, rice pudding. Three-flavours dessert with pleasing looking? No one can resist.

    Kue Jongkong is a popular dessert during Ramadan fasting. But you’ll love to make it all year long as it requires frugal ingredients and easy-peasy method. The recipe of Kue Jongkong Mutiara (rice pudding with jackfruit) below will show you how.

    Prep time: 50 minutes

    Yields: 8 pieces


    150 grams rice flour
    50 grams sago flour
    1/2 tsp salt
    750 ml water
    200 grams green coconut, use the flesh only
    5 jackfruits (individual, not whole), chopped
    150 grams palm sugar, crushed
    2 pandanus leaves, cut into 5 cm length
    8 banana leaves

    For stock:
    750 ml coconut milk

    For pandanus water:

    30 screw pine leaves

    2 pandanus leaves

    100 ml water

    Cooking Steps

    1. Place all pandanus water in pot. Bring them to boil over medium heat for 3-5 minutes. Transfer to colander to discard the leaves. Keep the water and set aside.

    2. In a clean bowl, mix rice flour, sago, and salt. While mixing, pour half amount of water in slow and steady stream. Set aside.

    3. Place the leftover water in pot, and bring it to boil. Add flour mixture (step 2) and pandanus water (step 1) to the pot. Stir well and cook with lid until simmers. Set aside.

    4. Cut all banana leaves into 25x25cm. Place a tablespoon of crushed palm sugar, flour mixture, green coconut flesh, jackfruit, and stock consecutively. Fold banana leaves into tube-shaped, and secure both sides (bottom and upper) with toothpicks. Repeat this step until finished.

    5. Place cakes in a steamer with enough water for 40 minutes.

    6. Serve Kue Jongkong Mutiara (rice pudding with jackfruit) as iftar snacks.

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