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There are three types of batter that need to be prepared to make kuih bongkol. The basic ingredients for the first batter consist of rice flour, water, and a bit of pandan paste. The ingredients for the kuih filling include thick coconut milk, pandan leaves, and salt, while the ingredients for the final batter are a few eggs, sugar, a little vanilla essence, gula apong (palm sugar), and banana leaves.

How to Make Kuih Bongkol.

First, prepare the batter made of rice flour, water, and pandan paste until well mixed. At the same time, heat water and add thick coconut milk and pandan leaves until it reaches a boil. After boiling for a while, add the rice flour batter to the boiling coconut milk and pandan mixture and stir until it thickens. Once the mixture becomes thicker and is suitable for the kuih filling, remove the pot from the stove to cool it down and prevent the batter from becoming too thick and hard.

In a separate container, mix the egg batter with thick coconut milk, sugar, and vanilla essence until well combined. If you prefer to use the beating method, that is also fine as long as the mixture is well blended. To make a good, leak-proof kuih wrapper, pass banana leaves over a small flame before cutting them into square shapes measuring about two hand spans. This step helps ensure that the kuih bongkol will appear neat.

Place the banana leaf flat on your palm and apply a spoonful of gula apong onto the leaf. Next, place 2-3 tablespoons of the rice flour and thick coconut milk batter onto the banana leaf before folding the corners. Then, pour the egg and thick coconut milk batter with enough vanilla essence into the wrapper and secure it with a bamboo skewer. The final step is to place the filled wrappers into a steamer and steam for 15 to 20 minutes. After this duration, the kuih bongkol is ready to be served and enjoyed by the family during buka puasa.

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