Traditional Pontianak Bongko Dessert
Ingredients
- 100g hunkwee flour
- 400ml pandan and suji leaf infused water
- 300ml coconut milk
Sauce
- Coconut milk to taste
- Palm sugar to taste
- Pinch of salt
Preparation
Prepare a tray and grease it lightly with oil.
Place all cake ingredients in a pan and stir until well combined.
Cook on low heat, stirring continuously until it starts bubbling.
Pour the mixture into the prepared tray and allow it to cool.
Cut into pieces and serve with the palm sugar coconut sauce.
Sauce making
Combine coconut milk, palm sugar, and a pinch of salt in a pan.
Stir well without breaking the coconut milk and bring to a boil.
Allow the sauce to cool before serving.
Tips
Serve the bongko cake cold for the best flavor.
