Back to 4 servings porridge 2 cups coconut milk, canned, full-fat, divided 0.33 cup glutinous rice flour, gluten-free despite the name; regular rice flour will not work 0.25 teaspoon salt 0.5 teaspoon vanilla extract, optional 1 tablespoon palm sugar, shaved 3 pandan leaves, knotted syrup 0.5 cup palm sugar, or coconut sugar, shaved 0.25 cup water toppings 12 biji salak (sweet potato dumplings), optional, 12 to 16 pieces extra coconut milk, optional, for drizzling
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1 Step 1: Whisk the glutinous rice flour and salt into 1/2 cup of the coconut milk until completely smooth with no lumps.2 Step 2: In a saucepan over low heat, warm the remaining coconut milk with the vanilla, the 1 tablespoon palm sugar and the knotted pandan leaves until just simmering, about 4 minutes. Remove the pandan leaves.3 Step 3: Whisk the rice flour mixture into the simmering coconut milk. Keep the heat low and cook for 3 to 4 minutes, whisking constantly, until thickened and bubbling. Do not let it boil hard or it may separate.4 Step 4: While the porridge cooks, combine the 1/2 cup palm sugar and water in a small saucepan over medium-high heat. Stir for 2 to 3 minutes until dissolved into a dark, syrupy liquid, then remove from the heat.5 Step 5: If using biji salak, warm the dumplings gently in boiling water for a minute or two to heat through.6 Step 6: Divide the porridge among bowls, add the biji salak if using, then drizzle with the palm sugar syrup and extra coconut milk if desired. Serve warm, or chill and serve cold.getsaucepan.com/r/0725e2ec-d525-57b4-ad29-b1088b282706
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