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Description Edit

Ingredients Edit

Directions Edit

  1. Rinse rice thoroughly for 2 minutes under running water. Drain well. Put 5 cups of water, rice and pandan leaves into a heavy stockpot. Simmer over medium heat for approximately 40 minutes.
  2. Add palm sugar syrup and continue to cook until most of the liquid has evaporated. Season with a pinch of salt.
  3. Remove from heat, allow to cool. Serve at room temperature, topped with a swirl of fresh squeezed creamy coconut milk.
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