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Receta Pandan (screwpine) Rice Pudding
by Navaneetham Krishnan

Pandan (screwpine) Rice Pudding

It has to be the scent of pandanus in the pudding after which drenched with coconut milk and palm sugar

Calificación: 4/5
Avg. 4/5 1 voto
Tiempo de Prep: Malaisia Malaysian
Tiempo para Cocinar: Raciónes: 3 person

Va Bien Con: its a dessert

Ingredientes

  • 1 cup cooked white rice
  • 10 pandan leaves (blend or process with 1/4 cup to extract juice)
  • Green coloring (optional)
  • Thick coconut milk - as needed
  • Gula melaka/palm sugar - as needed. Boil palm sugar with water for a thick syrup
  • A pinch of salt

Direcciones

  1. Cook rice with enough water to get a thick paste but with some grains still in it.
  2. Add pandan juice, coloring and salt to taste.
  3. Remove and press into a mould or tray.
  4. Let it cool down first before placing in the fridge to be set.
  5. Bring out and cut into slices.
  6. Drizzle with coconut milk and palm sugar syrup to be served.