Bassang Porridge
Ingredients
- ️ 250 gr of glutinous corn (soak min 2 hours)
- ️500 ml thick coconut milk
- ️Pinch of salt
- ️ Pandan leaves (optional)
- Topping: sugar
How to make
- 1. Boil the corn (with 1.5 liters of water) until the corn is cooked and the water is reduced (you can use the 5-30-7) technique
- 2. Enter the thick coconut milk, pandan leaves, stir continuously until the gravy thickens and the corn is really soft.
- 3. Turn off the heat, add salt, stir again. Ready to serve with a sprinkling of sugar.
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