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Corn Porridge (jenang) Recipe
August 03, 2022
Ingredients Sweet corn, shelled and partly puree - 3 pieces Coconut milk - 700 ml Fresh liquid milk - 200 ml Sugar - 130 grams Pandan leaves, knotted - 2 pieces Rice flour, dissolved with a little milk - 5 tbsp Salt - 1/4 tsp See Mother's Recipe Version Plans Heat the coconut milk, sugar, salt and pandan leaves until it boils. Add corn and milk. Cook until the shelled corn looks cooked. Reduce the stove flame. Pour in the rice flour solution. Stir until thickened and bubbling. Lift. Ready to be served. 1. When the rice flour solution is added, stir constantly until it thickens. This is done so that the texture of the porridge remains smooth.
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