Ingredients :
- 125 gr rice flour
- 1/4 tsp white lime paste
- 1 liter thin coconut milk
- 150 gr brown sugar (to taste)
- 50 gr granulated sugar
- 3 pandan leaves
- Enough water
- COMPLEMENTARY
- 75 ml thick coconut milk, bring to a boil briefly and add a little salt
- 125 gr young coconut
- 100 gr pineapple, cut into small pieces
- 50 gr jackfruit, cut into small squares
Method :
- Mix the thin coconut milk, brown sugar, pandan leaves and granulated sugar. Cook using a small - medium flame.
- In another bowl stir rice flour and white lime paste until well blended, add a little water (the dough should not be diluted, just enough so that all the flour mixed with water)
- Press the rice flour mixture into the coconut milk mixture using a perforated ladle or wide holed colander.
- Let it boil for a while, turn off the heat and set aside.
- Place the pineapple at the bottom of a glass, add the pieces of young coconut.
- Pour porridge on it, add coconut milk and pieces of jackfruit.
- Add ice, ready to enjoy.
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