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Jakarta Post


200 grams rice flour

1 tsp salt

1 liter coconut milk


Palm Sugar Sauce Ingredients

100 grams palm sugar

2 pandan leaves

100 ml water



Pacar cina jelly

Fresh strawberries

Mint leaves

Serundeng (coconut flakes)



Combine rice flour, salt and coconut milk and strain until flour is mixed well. Simmer the batter over heat, mixing until the consistency thickens. Remove from heat, allow to cool. To make the sauce, mix all ingredients over low heat, remove when boiling and strain. Serve over the porridge and garnish with jelly, fresh strawberries, mint or serundeng.