Bubur Sumsum Gula Jawa: Coconut Pudding Dessert with Palm Sugar Syrup (Vegan)

Ingredients

• 150 g rice flour
• 1 litre coconut milk
• 1/2 tsp salt
• 2 pandan leaves, knotted
• 200 g palm sugar (or any sugar)
• 300 ml water
• 1 pandan leaf, knotted

Instructions

1. 1

   Prepare the sauce first, by boiling the water and adding the palm sugar and pandan leaf.

2. 2

   Make sure all the sugar is dissolved, stirring occasionally. Turn off the flame.

3. 3

   Prepare to make the pudding. Divide the coconut milk into 2 equal portions of 500ml each.

4. 4

   Mix the rice flour with one portion of coconut milk, beating the mixture until smooth.

5. 5

   Put the other portion in a non-stick wok or pan, and heat over a low flame. Add the pandan leaves.

6. 6

   When it starts to boil, lower the heat and add the rice flour mixture slowly. Stir constantly to avoid having lumps.

7. 7

   Gradually, the liquid will evaporate and everything will coagulate into a smooth, sticky, gooey paste. This should take about 15-20 minutes. Turn off the flame.

8. 8

   If you want to have it warm, you can serve immediately by portioning out the pudding and pouring the sauce over each portion.

9. 9

   If you want to enjoy it cold, chill the pudding and the sauce separately in the fridge until ready to serve.