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.

Bubur Sum-sum

Ingredients
1 cup rice flour
1 cup coconut milk
3 cups water
a pinch of salt
2 knotted pandan leaves

Syrup
1/2 cup sugar
1 cup water
knotted pandan leaves
small piece of cinnamon stick
gula melaka (optonal)

Directions

• prepare the syrup by boiling all ingredients together and leave to cool
• put all ingredients (except syrup) into a saucepan and stir till flour is evenly mixed
• after that then turn on the heat and keep stirring till mixture is thicker and shiny (bubble start popping)
• scoop into glass container to cool
• pour over the syrup and you can eat it or like me... I keep it in the fridge and consume when it is cold

Foodnote: Love this and also kuih kopchor (just like jongkong). Really miss all the kuih2 that mum used to make. This is a good recipe because it is simple and just like how mum used to make. We don't use gula melaka though many people add that these days. Still can lah if you want just add gula melaka to the syrup. I guess the kueh got it's name because is it soft just like bone marrow hehe. Really yummy because I can't remember when is the last time I ate this. At one look, it looks just like tau huay. Now I know what to do with any balance rice flour woohoo.