Bites to take the edge off your hunger

JAKARTA (JP): What to do when those old hunger pangs surface in the late afternoon? The following recipes take the bite off your hunger without leaving you too full to enjoy your evening meal, and are great to for breaking the fast.

Jongkong

* 200 gm rice flour * 75 gm sago flour * 75 gm sugar * a dash of salt * 600 gm coconut milk * 1 tsp of pandanus essence

Brown sugar syrup

* 300 gm brown sugar * 75 gm sugar * 300 ml water * 750 ml coconut milk * For topping: diced jackfruit and young coconut meat * Banana leaves, cleaned.

Makes 15 servings

1. Combine rice flour, sago flour, sugar and salt in a saucepan. Gradually add coconut milk and pandanus essence, mixing well. Cook at medium heat or until the mixture thickens. Set aside.

2. To make the syrup, combine all ingredients in a pan and cook over medium heat for 10 minutes or until sugar dissolves.

3. On a banana leaf, put one tablespoon of jongkong mixture and two tablespoons of brown sugar syrup in the center. Top with diced jackfruit and coconut meat before wrapping it. Secure with a toothpick and steam for 25 minutes. Serve cold.

Shredded Coconut in Pandanus Roll

To make pandanus rolls: * two eggs * 350 gm coconut milk * 300 gm flour * three drops of pandanus essence * a dash of salt * oil to cook

Shredded Coconut * 150 gm brown sugar * 50 gm sugar * 100 gm water * 300 gm shredded coconut

Makes 18 servings

1. With an electric mixer, beat eggs in a bowl for one minute or until frothy. Add salt, pandanus essence and flour, mixing well with a spoon. Gradually pour in coconut milk and blend well.

2. Grease a medium-sized frying pan, and preheat it over medium heat. Put two tablespoons of batter into the pan and gently rotate it to form an even omelet. Cook for about three minutes and repeat steps until batter is finished.

3. In another saucepan, combine water, sugar and brown sugar and cook over medium heat until sugar dissolves. Add shredded coconut and mix well until water evaporates.

4. On one omelet put one and a half tablespoons of shredded coconut in the center, and then wrap and serve. (Maria Endah Hulupi)