Porridge ingredients:
100 g of rice flour
1/4 tsp salt
1 sheet of pandan leaves
1/4 tsp pandan paste
600 ml thin coconut milk
Ice cubes to taste
Sugar sauce ingredients:
50 g brown sugar
20 g sugar
100 ml of water
1/4 teaspoon cornstarch, dissolved in a little water
Coconut milk ingredients:
100 ml thick coconut milk
1/4 tsp salt
How to make:
1. Porridge: Mix the rice flour, salt, pandan leaves, pandan paste, and coconut milk diluted. Stir well. Simmer over low heat, stirring frequently, until thickened and cooked. Remove and set aside.
2. Sugar sauce: Mix the brown sugar, granulated sugar, and water. Boil until boiling, add cornstarch solution, stirring constantly until thickened. Remove and set aside.
3. Coconut milk sauce: Mix the coconut milk and salt, boiled until boiling, stirring frequently. Remove and set aside.
4. Presentation: Take the pulp using a knife (forming a thick sheet), put in a serving bowl. Sprinkle with sugar and coconut milk sauce. Add ice cubes and serve.
100 g of rice flour
1/4 tsp salt
1 sheet of pandan leaves
1/4 tsp pandan paste
600 ml thin coconut milk
Ice cubes to taste
Sugar sauce ingredients:
50 g brown sugar
20 g sugar
100 ml of water
1/4 teaspoon cornstarch, dissolved in a little water
Coconut milk ingredients:
100 ml thick coconut milk
1/4 tsp salt
How to make:
1. Porridge: Mix the rice flour, salt, pandan leaves, pandan paste, and coconut milk diluted. Stir well. Simmer over low heat, stirring frequently, until thickened and cooked. Remove and set aside.
2. Sugar sauce: Mix the brown sugar, granulated sugar, and water. Boil until boiling, add cornstarch solution, stirring constantly until thickened. Remove and set aside.
3. Coconut milk sauce: Mix the coconut milk and salt, boiled until boiling, stirring frequently. Remove and set aside.
4. Presentation: Take the pulp using a knife (forming a thick sheet), put in a serving bowl. Sprinkle with sugar and coconut milk sauce. Add ice cubes and serve.