ingredients
50 grams of white rice flour
200 ml of water and pandan leaves suji
300 ml thick coconut milk
½ tsp salt
Syrup of palm sugar / sugar syrup:
100 ml of water
250 gr sugar
1 pandan leaves lbr, knot
How to make:
Mix all ingredients syrup of palm sugar, bring to a boil over low heat, stirring constantly so the sugar is dissolved and not lumpy. Once thickened, remove from heat and strain. Set aside.
Mix and stir the water suji with coconut milk until blended. Melt the rice flour with some coconut milk and set aside.
Cook the remaining coconut milk and salt to a boil, pour liquid rice flour and stir well. Cook until boiling and bubbling porridge while. Remove and serve porridge topped with a sugar syrup of palm sugar.
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