Ingredients:
200g glutinous rice, soaked overnight
400 ml thin coconut milk
150 g brown sugar, finely sliced
2 pandan leaves
1/2 tsp salt
Sauce:
150 g jackfruit, mashed with 50 ml of water
50 g sugar
1/4 tsp salt
100 ml of water
1 tablespoon cornstarch
How to make:
1. Sauce: Mix all ingredients, mix well. Cook over medium heat, stirring, stirring until boiling and thickened. Remove and set aside.
2. Steamed glutinous rice until half cooked. Remove and set aside.
3. Mix brown sugar, thin coconut milk, pandan leaves, and salt. Stir well.
4. Cook over low heat, stirring until boiling.
5. Aron enter sticky rice, cook over low heat, stirring, stirring until well blended. Lift.
6. Serve with sticky rice porridge jackfruit sauce.
200g glutinous rice, soaked overnight
400 ml thin coconut milk
150 g brown sugar, finely sliced
2 pandan leaves
1/2 tsp salt
Sauce:
150 g jackfruit, mashed with 50 ml of water
50 g sugar
1/4 tsp salt
100 ml of water
1 tablespoon cornstarch
How to make:
1. Sauce: Mix all ingredients, mix well. Cook over medium heat, stirring, stirring until boiling and thickened. Remove and set aside.
2. Steamed glutinous rice until half cooked. Remove and set aside.
3. Mix brown sugar, thin coconut milk, pandan leaves, and salt. Stir well.
4. Cook over low heat, stirring until boiling.
5. Aron enter sticky rice, cook over low heat, stirring, stirring until well blended. Lift.
6. Serve with sticky rice porridge jackfruit sauce.