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250 g rice vermicelli/corn vermicelli, soak in boiling water until limp, not too mushy
250 g brown sugar + 3 tbsp granulated sugar
1 tsp salt
2 pandan leaves
2 small packs of instant coconut milk Rose Brand @rosekuliner + total water makes 2 cups
150 g rose brand starch @rosekuliner
Sprinkled:
To taste coconut + a little salt, steam for about 15-20 minutes
Method
Boil coconut milk with sugar and pandan leaves until the sugar dissolves. Turn off the fire. Strain then heat again until boiling. After boiling, add the vermicelli, cook until all the sugar water is absorbed by the vermicelli. Turn off the fire. Let it cool. Sprinkle the cornstarch little by little while stirring until smooth.
Pour into a greased baking dish (I used a 22 x 22 cm square pan). Steam until cooked about 30 minutes. Once cool remove from the tin. Cut according to taste. Serve with a sprinkling of grated coconut
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