Bubur Jongkong (Jongkong Sweet Porridge)

brown sugar layer ingredients

150 gr brown sugar100 ml Water1 Sheet of Pandan Leaves, tie a knot

pandan layer

35 gr Rice Flour15 gr Tapioca500 ml Pandan Juice (10 pandan leaves + 500 ml Water)1 Sachet Instant Coconut Milk (65ml)50 gr sugar1/2 tsp Salt

white layer

35 gr Rice Flour15 gr Tapioca500 ml Water1 Sachet Instant Coconut Milk (65ml)20 gr sugar1/2 tsp salt

steps

1. brown sugar layer: 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 about 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.