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* Serves 12 slices
Ingredients I :
- 200 g white glutinous rice
- 300 ml coconut milk (¼ coconut)
- ½ tsp salt
- 2 pandan leaves
Ingredients II :
- 50 g BEET, puree
- 250 ml coconut milk (¼ coconut)
- ½ packet white agar-agar powder
- 50 g sugar
- 30 g mungbean flour
Methods :
- Ingredients I : soak glutinous rice for 1 hour, drain rice. Steam
for ± 20 minutes, remove and set aside
- Boil the rest of ingredients I while stirring. Add glutinous rice
into the mixture, mix well until coconut milk is fully absorbed and
remove the pandan leaves
- Steam the glutinous rice for another 30 minutes or until cooked.
Mold into a pan lined with plastic wrap, set aside
- Ingredients II : boil all ingredients II while stirring. Pour over
mixture I, allow to cool
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