For the recipe Kueh Bongkong
|70 g Dr. Oetker Nona Rice Flour|
|50 g Dr. Oetker Nona Corn Starch|
|20 g Dr. Oetker Nona Tapioca Starch|
|50 ml Coconut Milk|
|1 tbsp Castor Sugar|
|1 tsp Salt|
|2 Pandan Leaves (knotted)|
|20 g Dried “Bunga Telang” + 60 ml Water|
|180 g gula Melaka (chopped)|
|Banana Leaves (cut into rectangles, scalded)|
In a mixing bowl, combine flour and starches with coconut milk, mix with a wire whisk. Sieve the mixture into a saucepan, add in pandan leaves, sugar & salt.
Cook over low heat, stir continuously till batter thickens. Remove from heat.
Boil “bunga telang” with water. Sieve to get blue colour.
Add ¼ of the batter to blue colour, stir well & set aside.
For wrap, Place 1 tbsp of white batter in the center of a banana leaf.
Top with 1 tbsp of gula Melaka and followed by 1 tbsp of white batter & 1 tbsp of blue batter.
Wrap it and secure with a wooden toothpick at the center.
Steam kueh bongkong over boiling water (single layer) for 10 minutes.
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