Posted this dessert a while ago HERE
This time using the different recipe. Basically the same ingredients with different ratio
It yields smoother texture and nicer taste too
Source: Tintin Rayner with my own adjustment
What you need:
200g rice flour
400ml thick coconut milk
1600ml water
1tsp salt
3 pandan leaves tied into a knot
Method:
Mix in all ingredients and cook over medium low fire until thickened up
Sauce:
500g coconut sugar
300g water
2 pandan leaves tied into a knot
Method:
Mix all ingredients, cook over medium fire and bring to boil. Let cool and strain before using
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