Madu Mongso

My mother’s favorite 😀

950 g fermented glutinous black rice (tape ketan hitam)
1 can coconut milk, I like Grace brand, it’s a bit like santan kental (400ml)
200 g coconut palm sugar (or you can use brown sugar or of course gula merah) – less or more depending what you like
Salt, about 1/4 tsp
If you have screwpine leaf, use it, otherwise it’s fine without

Bring to boil coconut milk with sugar and salt, until dissolved
Lower heat to low-medium
Stir in tape
Cook until milk totally gone, stir occasionally
Once milk is soaked up and mixture drying
Low heat to super low and keep stirring until super thick/dry
Take off from heat and let cool to room tempt
Wrap per 1 tbsp of mixture in cling wrap, shape into candy log

And your madumongso is ready to go 

Best served after chilled in the fridge for 3 H at least