Directions

For the Palm Sugar Syrup:

1. Tear pandan leaf into strips and tie strips together in a knot. In a small saucepan, add pandan leaf, sugar and ¼ cup of water, and simmer to about 5 mins. Keep stirring until sugar is completely dissolved. Discard pandan leaf and pour syrup through a sieve into a bowl. Set aside to cool.

For the Bubur

1. In a mixing bowl, combine the coconut milk, rice flour and ½ tsp salt. Pour mixture through a fine sieve to get rid of lumps.
2. Place mixture in a non-stick saucepan, add pandan leaves and cook the mixture on low heat for about 15-20 mins. While cooking, stir constantly until the mixture thickens and start to boil. Remove from the heat and pour into serving bowls.
3. Combine the grated coconut and salt, and mix well.
4. To serve, top bubur sumsum with the salty shredded coconut and a drizzle of Palm Sugar Syrup.