Pengat Meriah
Ingredients
- 400 ml Rasaku Coconut Cream
- 200 g Soaked Glutinous Rice
- 100 ml Water
- 100g g Jackfruit
- 100 g Banana
- 100 g Durian
- 70 g Muscovado Sugar
- 2 nos Pandan Leaf
Salt - Sago
Instructions
Pulut
- In a pot, mix in the glutinous rice, water and 100g of rasaku coconut cream
- Cook it in a low heat until it is fully cooked
- Stir gently so it doesn�t break
Pengat
- In a pot combine sago,pandan, sugar and a little bit of water.
- Boil it until the sago become a bit clear
- Add in the fruits and lower the heat
- Add in the remaining coconut cream
- Season it with salt.
