Ingredients :
20 gram hunkwe flour
40 milli liters of coconut milk (I use instant coconut milk Kara small packaged with water)
Full cream powdered milk 2 tablespoons
Black glutinous porridge 1 glass starfruit
Vanilla powder 1/4 teaspoon
100 grams of sugar
Salt 1/4 teaspoon
Purple food dye 5 drops (optional, can be used can not)
Tools:
Plastic ice mambo 8 pieces or special plastic ice cut
16 pieces of satay skewers
Creating Steps:
Prepare the pan, insert and mix all ingredients. cook over a low heat, while continuously stirring until boiling (bursting).
Turn off the stove. Stir until the steam heat is gone.
If the taste is not too hot (safely hit hand), put the dough into ice mambo plastic, with the help of the funnel. if overcrowded, can be helped using a spoon tip. Then tie the plastic.
Keep going until all the dough runs out. Put it in the refrigerator, then dip into the freezer.
If it is frozen, ice is cut in half and stabbed with a skewer.
Tada, so cut ice sticky rice. the results are tasty and creamy.