Enak Dan Segar Banget! Es Bongko Pandan Super Lembut Dan Legit

Iced Pandan Bongko

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Bahan Bongko:

Kuah Gula Merah:

Kuah Santan:

Masukkan 150 gram tepung hunkwe, 100 gram gula pasir, setengah sendok teh vanili bubuk, seperempat sendok teh garam, dan 1 liter santan kekentalan sedang ke dalam panci, lalu aduk hingga tercampur rata.
Masukkan 1 sendok teh pasta pandan, aduk hingga tercampur rata, lalu masukkan 1 lembar daun pandan.
Masak dengan api sedang sambil terus diaduk supaya bagian bawahnya tidak gosong dan bergumpal, hingga mendidih, mengental, dan meletup-letup, lalu matikan api kompor.
Selagi masih panas, tuang adonan ke dalam loyang ukuran 20 kali 20 cm yang sudah diolesi minyak goreng tipis-tipis, lalu ratakan dengan sendok atau spatula.
Diamkan hingga dingin dan mengeras.
Masukkan 250 gram gula merah yang telah diiris halus, 200 ml air putih, dan 1 lembar daun pandan ke dalam panci.
Masak dengan api sedang sambil diaduk sesekali hingga mendidih dan gulanya larut, lalu lanjut masak sekitar lima menit sampai larutannya sedikit mengental.
Matikan api kompor, lalu saring larutan gula merah supaya terpisah dari ampasnya.
Masukkan 300 ml santan kekentalan sedang, 1 lembar daun pandan, dan seperempat sendok teh garam ke dalam panci.
Masak dengan api kecil sambil terus diaduk supaya santannya tidak pecah hingga mendidih, matikan api kompor, lalu biarkan hingga dingin.
Sisir bagian pinggiran loyang, keluarkan bongko dari loyang, lalu potong-potong sesuai selera.
Tuang potongan bongko ke dalam mangkuk, siram dengan kuah santan dan larutan gula merah, lalu tambahkan es batu dan sajikan dingin.

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Bongko Ingredients:

Palm Sugar Syrup:

Coconut Milk Sauce:

Put 150 g of mung bean flour, 100 g of granulated sugar, half a teaspoon of vanilla powder, a quarter teaspoon of salt, and 1 litre of medium-thick coconut milk into a pot, then stir until evenly combined.
Add 1 teaspoon of pandan paste, stir until evenly combined, then drop in 1 pandan leaf.
Cook over medium heat, stirring constantly so the bottom does not catch or go lumpy, until it boils, thickens, and bubbles up, then turn off the heat.
While it is still hot, pour the mixture into a 20 by 20 cm tin greased thinly with cooking oil, then level it with a spoon or spatula.
Leave it until cool and firm.
Put 250 g of finely sliced palm sugar, 200 ml of water, and 1 pandan leaf into a pot.
Cook over medium heat, stirring now and then, until it boils and the sugar dissolves, then keep cooking for about five minutes until the syrup thickens slightly.
Turn off the heat, then strain the palm sugar syrup to remove the residue.
Put 300 ml of medium-thick coconut milk, 1 pandan leaf, and a quarter teaspoon of salt into a pot.
Cook over low heat, stirring constantly so the coconut milk does not split, until it boils, turn off the heat, then leave it to cool.
Run a knife around the edge of the tin, turn the bongko out, then cut it into pieces to the size you like.
Put the bongko pieces into a bowl, pour over the coconut milk sauce and the palm sugar syrup, then add ice cubes and serve cold.