Serabi

MATERIALS:

• Santan (coconut 1/2butir) 550cc
• Rice flour (ready to use) 259gram
• Coconut (half old, shredded, steamed) 1/2butir (100gram)
• 1/2sendok salt tea
• The juice of pandan leaves (green dye) 50cc
• syrup of palm sugar
• Boil until boiling:
• Thick coconut milk (from 1/2 coconuts) 500cc
• Brown sugar (comb) 100gram
• Pandan leaves 1lembar
• Salt 1/2 teaspoon
• Seedless jack-fruit (Cut Dadu) 100gram

HOW TO MAKE:

1. Rebus coconut milk, stirring until boiling, Lift off and let the tepid
2. Stir in the rice flour, coconut and salt until blended.
3. Pour warm water pandan and coconut milk little by little while stirring batter and pounded until dough is smooth. Kneading long 30 minutes
4. Prepare a clay pan, heat over a charcoal fire basting with a little oil, pour 2 tablespoons of batter and cook until hollow
5. Cover the pan and cook until done, remove from heat and serve with syrup of palm sugar