Ingredients
50 grams of Rice Flour
500 ml Santan (2 bks Santan Kara Uk 65 ml + 370 ml Water)
1/2 tsp Pasta Pandan (Allowed skip)
1/4 teaspoon Salt
ā¶ Kinca Kinca:
150 grams of Red Sugar, Comb
300 ml Water
Little Salt
2 pieces of Pandanus Leaves, Tie knot
Step
Kinca Kinca: Mix all ingredients, mix well. Boil until boiling. Filter, set aside.
Mix rice flour with half of coconut milk and pandan paste. Stir well, set aside.
Cook the remaining coconut milk with salt to boil. Reduce the heat, add the rice flour solution. Cook while stirring until thickened.
Place the slurry into the container. Let the vapor disappear and then close the container and keep it in the refrigerator (Kalo will be eaten later).
Serve the sum-sum pulp with a splash of kinca sauce. Serve with extra ice cubes also favors š #money try š
