A combination of rice flour, young coconut and sweet potato
Ingredients :
8 suji leaves
6 pandan leaves (screwpine leaves)
50 ml water (optional)
400 ml thick coconut milk
150 g freshly ground rice flour
50 g granulated sugar
a pinch of salt
1 boiled yellow colored sweet potato, peeled, cut in cube
200 g the flesh of young coconut
50 ml rose syrup
50 g kenari nuts, fried without oil, diced
Method :
Blend suji and pandan leaves with 50 ml water using a food processor, or cut leaves finely, mix with coconut milk and puti in a blender. Blend finely, the strain.
Mix, suji pandan mixture wwith rice flour, sugar and salt. Let come to a boil on moderate flame whilts stirring to prevent rice flour from sticking at the bottom of pan. When half done, add sweet potato cubes. Continue cooking until sweet potato is tender and porridge becomes thick.
Serve hot or cold with rose syrup and young coconut flesh. Top with diced kenari nuts.
Note :
4 servings
Rice flour is also available in sachets at supermarkets or markets.
Substitute for kenari nuts : almonds, peanuts or macadamia nuts.
Substitute for suji leaves : 3-4 drops of green coloring.
Substitute for pandan leaves : pandan pasta or pandan essence
Source : Selera Magazine, March 1994
