Bubur sumsum (rice flour coconut milk porridge)

Instructions

1. Dissolve the rice flour in 200 ml of cold water until you get a smooth batter with no lumps.
2. Bring the rest of the water to a boil with the knotted pandan leaves, then pour in the batter while whisking.
3. Cook over low heat for 10 minutes, stirring, until the porridge thickens.
4. Melt the palm sugar with 100 ml of water over low heat to make a syrup.
5. Add the coconut milk and salt to the porridge, then drizzle in the palm sugar syrup and stir.
6. Remove the pandan leaves, simmer for another 2 minutes and serve lukewarm.