Ingredients :
Banana kepok ripe - 1 comb (600 grams)
coconut milk, from 2 pieces of coconut - 1.5 liters
Egg - 8 grains
Sweetened condensed milk - 1/2 cans
Sugar - 200 grams
Salt - 1/4 tsp
Yellow color (optional) - 2 drops
Banana Leaves, cut into size 30x15 cm - 15 sheets
toothpick or stick, to embed - sufficiently
Steps :
Peel the banana and then remove the middle or black seeds so barongko will not have black spots.
Blend bananas with coconut milk, eggs, and sugar gradually until smooth. Move the dough into the container.
3.take 2 pieces of banana leaves then stack / stack together. Pour ½ cup banana dough into the banana leaf, then wrap it slowly into a tum form. Pin it with a toothpick or stick. Repeat this step until all the dough is wrapped.
Heat the steamed / steaming pan until steam appears. steam barongko for 25 minutes until cooked and leaves look wilting change color. Lift.
Ready to serve.
Tips :
- Preheat the banana leaf before using it by heating it on a steamed pot that has been steam out. Or it could be dried in the sun.
2.if worried batter barongko spilled, banana leaves can be formed so tum first, then the dough is poured and immediately embedded .