Ingredients Edit

Directions Edit

  1. Bring water, jasmine water, sugar and rampe leaf to boil.
  2. Combine the thin coconut milk with puréed rice until free from lumps.
  3. Add the rice mixture to the boiling water and bring to boil and let it thicken.
  4. Add the cooked plantain into the pot and let it cook slightly.
  5. Add coconut cream.
  6. Remove from heat.
  7. Serve cold.
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