Jenang gempol is one of Yogyakarta’s favorite desserts. Jenang gempol itself is a combination of brown sugar marrow porridge and gempol rice, resulting in a sweet and savory taste in one bite. Check out the recipe for jenang gempol below. Don’t forget to add MamaKoKo coconut cream for a more delicious taste.
Jenang Ingredients:
- 100 gr rice flour
- 200 gr coconut sugar
- 900 ml water
- 2 pcs MamaKoKo coconut cream
- 2 pieces of pandan
Gempol Ingredients:
- 500 gr rice flour
- ½ tbsp salt
- 100 ml plain water (first process)
- 150 ml hot water (second process)
Coconut Cream Sauce Ingredients:
- 3 pcs MamaKoKo coconut cream
- 400 ml water
- 1 tsp salt
- 2 pandan leaves
How to Cook:
- First we make the gempol
- Put 500 grams of rice flour and ½ tablespoon of salt, the first process is to gradually add 100 ml of plain water into the ingredients while stirring and kneading by hand until the texture is slightly damp
- After that, steam it by wrapping it using a special cloth to steam for 20 minutes
- Then remove and stir again using a spatula to flatten the granules
- Then pour little by little 150 ml of hot water while stirring and kneading by hand until moist and lumpy. Once it’s all lumpy it’s time to grate the dough
- Then the dough that has been grated is ready to be shaped like small rounds, then steamed for 30 minutes
- Prepare a pan to make jenang. Add 100 grams of rice flour, 200 grams of coconut sugar, 900 ml of water, 2 pcs of MamaKoKo coconut cream and 2 pandan leaves.
- Stir until the texture is slightly chewy like marrow porridge
- After that, cook the sauce by adding 3 pcs MamaKoKo coconut cream, 400 ml water, 1 tsp salt and 2 pandan leaves, then stir until it boils slightly
- Jenang gempol is ready to serve
