Kueh Bong Kong

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    • Prep Time
    • Minutes
    • Cook Time
    • Minutes
    • Yield
    • 14 parcels

Nan used to make Kueh Bong Kong often back in the day. There are so many cooking memories from my childhood and this reflects one of the more exciting ones because Nan used to have to pluck the butterfly pea flowers before we could make this dessert. Don’t they look like beautiful little presents wrapped in fragrant banana leaves?

Ingredients

  • 200g rice flour
  • 700ml coconut cream
  • 500ml water
  • 1 tsp salt
  • 3 pandan leaves, cut into thirds
  • 200g dark palm sugar (gula melaka) chopped finely
  • 1 tbsp concentrated extract of butterfly pea flowers
  • 14 pieces of banana leaves, softened in boiling water
  • 14 toothpicks to secure the parcels

Instructions

  1. In a mixing bowl, add the rice flour, coconut cream, water and salt and mix until very well combined.
  2. Add the pandan leaves to the mixture.
  3. Pour the mixture into a saucepan and stir over medium-low heat until the mixture thickens considerably, about 10 minutes.
  4. Take the mixture off the heat and allow it to cool down slightly.
  5. In a small bowl, add about 7 tablespoons of mixture and then add the extract of butterfly pea flowers. Mix well.
  6. Place a piece of banana leaf over a working surface.
  7. Place about 4 tablespoons of white mixture over the middle of the leaf.
  8. Top the mixture with just over a heaped teaspoon of dark palm sugar.
  9. Cover the dark palm sugar with about half a tablespoon of the blue mixture.
  10. Wrap the mixture using the banana leaves.
  11. Secure with a toothpick.
  12. Repeat until all the ingredients are used up.
  13. Place the parcels in a steamer and steam on high heat for 10 minutes.
  14. Let the Kueh Bong Kong cool down to room temperature before placing in the fridge to cool.
  15. Serve chilled and enjoy!
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