Ingredients:
25 g of rice flour
500 ml coconut milk from 1/4 coconut
50 g sugar
1/4 tsp salt
1 piece of sweet corn, comb
2 tbsp sago pearls, boiled until cooked, drain
1 sheet of pandan leaves
How to make:
1. Dissolve the rice flour with 250 ml of coconut milk.
2. Boil remaining coconut milk with sugar, pandan leaf, and salt until the sugar dissolves.
3. Pour the rice flour solution while stirring.
4. Enter the sweet corn and sago pearls, stir and cook until done.
5. Remove and serve warm or cold.
25 g of rice flour
500 ml coconut milk from 1/4 coconut
50 g sugar
1/4 tsp salt
1 piece of sweet corn, comb
2 tbsp sago pearls, boiled until cooked, drain
1 sheet of pandan leaves
How to make:
1. Dissolve the rice flour with 250 ml of coconut milk.
2. Boil remaining coconut milk with sugar, pandan leaf, and salt until the sugar dissolves.
3. Pour the rice flour solution while stirring.
4. Enter the sweet corn and sago pearls, stir and cook until done.
5. Remove and serve warm or cold.