Surabi Dough :
375 g Rice Flour
60 g Flour
½ tsp Instant Yeast
1 tsp Salt
300 g Instant Coconuts Milk
300 g Water
50 g Grated Coconuts
Oncom Topping Ingredients :
1 Segment Kaempferia Galanga
4 pcs Clove Shallots
3 pcs Clove Garlic
2 pcs Cayenne
150 g Oncom
Prepare a serving plate then move the cooked surabi into the plate, give decoration so it looks appealing and serve.