Ingredients
6 pieces of plantain, select mature
1 1/2 liter of coconut milk from 1 coconut
250 grams of rice flour
200 grams of sugar
2 pandan leaves, node
75 grams of walnuts, roughly chopped
1/2 tsp salt
How to Make
Peel the plantains and then cut into small pieces. Mix bananas with half of the coconut milk, then process in a blender until smooth. Set aside.
Dissolve the rice flour with the remaining coconut milk until the dough is smooth. Mix the banana mixture and stir well. Add sugar and pandan leaves. Cook, stirring frequently until the sugar is crushed and cooked porridge bubbling.
Add walnuts and salt, stir briefly and remove from heat.