Recipe Ingredient
- (A):
- 3 pieces or blocks Gula Melaka
- 2 litres water
- 2 pandan leaves, knotted
- 150g dried longan flesh, washed
- 1 tbsp brandy (optional)
- Topping:
- 375ml thick coconut milk (pati santan)
- 1/4 tsp salt
Instructions
- Drain glutinous rice and steam for 30 minutes. Sprinkle lightly with water every 10 minutes. When rice grains are fluffy and soft, remove and set aside.
- Combine ingredients (A) in a saucepot and bring to a boil to dissolve the gula melaka into a syrup. Strain and discard the pandan leaves.
- Combine syrup, cooked glutinous rice and longan flesh in a deep saucepot; cook until consistency is just right. (If it is too thick, add water to dilute.) Turn off the heat and add the brandy (optional) for better flavour and taste.
- For the topping, combine the coconut milk and salt. To serve, dish out into individual serving bowls and top with the coconut milk - one to two tablespoonfuls, or more if you prefer.
