Kueh Bongkong

Recipe Created by Oriental Cuisine

10 servings

Easy 10 minutes



For the recipe Kueh Bongkong

For 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 g Castor Sugar
1 tsp Salt
2 Pandan Leaves (knotted)
20 g Dried “Bunga Telang” + 60 ml Water

For Filling:

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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