Ingredients
150 grams of rice flour
1.5 L coconut milk from 1 coconut
1 tsp salt
2 pieces of pandan leaves
1 teaspoon water whiting
200 ml of water
250 gr brown sugar, comb
1 pandan leaves
Step
Liquidate rice flour with 500ml coconut milk, mixed with water whiting.
Simmer the remaining coconut milk along with salt and pandan leaves. Cook while being taught-so that the coconut milk is not broken. When boiling, reduce the heat.
Enter the rice flour solution into the coconut milk pan, stirring so as not to clot. Cook until the porridge bursts and dull, the porridge is easily removed from the pan / wok (not sticky).
Kuah kinca: boiled brown sugar, water and pandan leaves. While boiling, reduce the boiled heat until the sauce thickens.
Serve the marrow porridge with kinca sauce.