Coconut Cake (Kue Pancong)

Ingredients:
• 2 cups (200 g) freshly grated coconut, or 1 ½ cups (120g) unsweetened desiccated coconut moistened with ¾ cup (185 mL) warm milk
• 1/3 cup (50 g) glutinous rice flour
• 1/3 cup (50 g) rice flour
• ¼ cup (50 g) sugar
• ½ teaspoon salt

Preparations:
• Combine all the ingredients in a mixing bowl and knead for 3 minutes until the dough is smooth and pulls away from the sides of the bowl
• Preheat the oven to 350F (180 C)
• Dust a cake pan with a little rice flour and press the dough into it with your fingers. Bake in the oven for about 35 minutes until the cake is golden brown and cooked. Remove from the heat and set aside to cool
• To remove the cake from the pan, run a knife between the pan and the sides to loosen, then place a platter over the pan and invert it. Slice the cake into serving pieces and serve at room temperature

Serves 6 to 8
Preparation time: 10 mins.
Cooking time: 35 mins.

Recipe By : Periplus