Kopchor / Kuih Jongkong

Ingredients
6 pandan leaves cut to smaller pieces
1.5 cups of rice flour
1 tsp of Kopoe pandan essence
1 tbsp of air kapur sirih
1/2 tsp salt

Coconut Cream
1 packet of coconut cream (I use Heng Guan 500ml)
1/2 cup water
2 knotted pandan leaves
salt to taste

Gula Melaka Syrup
can buy ready made or melt gula melaka with water & pandan leaves

Directions

prepare the coconut cream first:

• heat coconut cream, salt and water in a pot with pandan leaves
• cook till it gives off steam (not to boiling point) and put aside to cool (solution should be creamy not too runny or too thick... add a bit more water if too thick)

now prepare the pandan layer:

• clean and cut the pandan leaves and blend with water
• sieve to get 5 cups of pandan juice (add water if necessary)
• pour in a cooking pan/pot and add the rice flour
• whisk till no lumps then the pandan essence followed by air kapur
• bring pot to stove and cook till slightly thicken... whisking all the way to prevent lumps
• when it started to thicken (bubble popping), switch to lower fire and keep stirring
• add salt to taste and take it off the stove
• scoop the green mixture into cups or containers and leave it to cool
• once cool and a bit firm, top it with the gula melaka syrup and coconut cream
• keep in the fridge as it is nicer to serve it cold and it can last up to 4 days

Foodnote: First learn to make this from my aunt on 17th June 2018 while visiting her on the 3rd day of Hari Raya. The portion is huge so 2 days ago I made just 1/2 a portion. It is really yummy and soft. I put in glass containers instead. Would be nicer to wrap in banana leaves but I worried it will spill so.... just so happy to have the opportunity to cook all these ol skool Bawean desserts.