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1 medium-sized bottle (340 g) creamy
peanut butter
½ liter (2½ cups) water to mix with the
peanut butter for a paste
½ cup sugar
2 pandan (screwpine) leaves, tied in a knot
1 teaspoon rice flour, mixed with 3
tablespoons water to form a paste
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Method:
Scoop out peanut butter into a
medium-sized saucepan. Add water, a bit at a time, stirring
continuously to form an even texture. (Adding too much water at
a time forms lumps. Alternatively liquidize the peanut butter
and water in a blender until you get a creamy texture). Add
sugar and pandan leaves and turn on Medium Heat. Stir
continuously with a flat wooden spoon, making sure peanut butter does
not stick to the pan. When the mixture comes to the boil, add
the rice flour paste and stir well until mixture thickens. Serve
Note: For a
really creamy (and sinful) taste, add coconut cream.
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