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 Asia Unplated.
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.
