serves
4
prep
30 minutes
difficulty
Easy
serves
4
people
preparation
30
minutes
difficulty
Easy
level
Ingredients
- 2½ cups coconut milk
- ½ cup rice flour
- pinch salt
- 3 pandan leaves, knotted
Palm Sugar Syrup
- ½ cup palm sugar
- ¼ cup water
Instructions
1. In a large bowl use a whisk rice flour and coconut milk until combined and smooth. Pour the thick mixture into a saucepan and add the pandan leaves. Ensure the leaves are tied together in a knot, this will make them easy to remove once you've finished cooking. Cook over a medium-low heat for 15-20 minutes, stirring constantly.
2. In a small pot simmer water and palm sugar over a medium heat, stir occasionally until the sugar has dissolved and the syrup thickens slightly.
3. Remove the pandan leaves and season the bubur with a pinch of salt.
4. Place in a serving bowl and drizzle with the palm sugar syrup to serve.
Diana Chan and guests explore the flavours of Asia from her Melbourne home in the second series of .
Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
