Rang-war Pulp

Porridge Ingredients:
Lt -2 thin coconut milk (coconut milk kara 200 ml + 1800 ml of water)
-150 Grams of white glutinous rice
-1 Teaspoon of salt
-200 Grams of brown sugar
-1 Lbr pandan leaf

Santan Sauce Ingredients:
-500 Ml thick coconut milk (coconut milk kara 200 ml + 300 ml water)
-1 Teaspoon of salt
-1 Lbr pandan leaf

How to Make:
1. Cook the glutinous rice and coconut milk diluted 1.5 lt.
2. Meanwhile, cook the brown sugar with 1/2 lt thin coconut milk, strain.
3. Put a solution of brown sugar and coconut milk into a slurry.
4. Continue to cook until mushy. Do not forget to stir occasionally to avoid scorching.
5. Add salt and pandan leaves, pandan leaves stir until wilted. Lift.
6. Sauce: Mix all ingredients, and cook until boiling, stirring constantly so it does not break the coconut milk.
7. Presentation: Pour the coconut milk sauce into a serving bowl, add the sticky rice porridge in the bowl tengah2