← Nouns Cooking · Indonesian & Filipino

Ingredients

• 100 g Rice flour
• 400 ml Coconut milk
• 400 ml Water
• ½ tsp Salt
• 2 pandan leaves, knotted
• 150 g Palm sugar, chopped
• 200 ml Water
• 1 pandan leaf, knotted

Method

1. Make the syrup: simmer the palm sugar, water and pandan in a small pan for 5–6 min until the sugar has melted and the syrup is slightly thickened. Strain and keep warm.
2. In a saucepan, whisk the rice flour into the cold coconut milk and water with the salt until completely smooth. Add the pandan leaves.
3. Cook over medium-low heat, stirring constantly, for 8–10 min until the mixture thickens like soft polenta, turns glossy and no longer tastes floury.
4. Spoon into bowls, pour over the palm sugar syrup and serve warm or at room temperature.

Tips

• Keep stirring right to the bottom of the pan; rice flour catches quickly once it starts to thicken.
• The pudding firms as it cools, so loosen leftovers with a splash of coconut milk while reheating.

Sources

Written in our own words after cross-checking these recipes:

What To Cook Today Cook Me Indonesian