Marrow Porridge Recipe

Ingredients

Rice flour - 100 grams
Coconut milk, from 1/2 fresh coconut - 800 ml
Salt - 1 tsp
Pandan leaves, torn and knotted - 2 pieces
Brown sugar sauce ingredients:
Brown sugar, comb - 150 grams
Water - 200 ml
Ginger, roasted and crushed - 1 segment
Pandan leaves, knotted - 1 sheet
See Mother's Recipe Version

Plans

Dissolve rice flour with some coconut milk, in a bowl.
Boil the remaining coconut milk. Add pandan leaves and salt, cook until boiling.
Pour the rice flour solution slowly while stirring evenly.
Cook until it explodes while continuing to stir.
Cook until cooked, remove. Don't forget to take and throw away the pandan leaves.
Serve the porridge with brown sugar sauce.
1. Cook over low heat all ingredients, until sugar dissolves and thickens.
1. Use fresh and pure coconut milk from coconuts for a tasty porridge.

How to process marrow porridge?

How to make soft marrow porridge Marrow porridge: mix rice flour, salt, and coconut milk until dissolved. Add pandan leaves. Brown sugar sauce: Mix all ingredients together. Cook until sugar dissolves and boils. Put the marrow porridge in a bowl, drizzle with brown sugar sauce. Serve.

Can the marrow porridge be heated? Marrow porridge can be enjoyed both cold and warm.

What flour can make marrow porridge? The main ingredients for marrow porridge are rice flour and coconut milk.

How long can the marrow porridge last?

"If you make marrow porridge, you can't freeze it because it will change the texture," Woro added. According to him, this fourth tip should only be used for savory market snacks, and can last up to 4-5 days. "The salty one takes longer because it doesn't use coconut milk.