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200 g wheat pearls (gandum)
1 liter water
2 pandan (screwpine) leaves, knotted
200 ml thick coconut milk (from 1 grated
coconut)
150 g sugar (or 200 g palm sugar)
¼ teaspoon salt
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Method:
Wash wheat pearls in several changes of
water until water runs clear. Soak for 30 minutes. In a
pot, bring the water and pandan leaves to a boil. Add the wheat
pearls and allow to boil for five minutes before lowering the heat to
simmer for 30 minutes, or until the wheat pearls are soft. Add
the thick coconut milk, sugar and salt and bring to a quick boil.
For a thicker broth, stir in 2 teaspoons tapioca or cornflour mixed
with 2 tablespoons water together with the coconut milk. Serve
warm in bowls.
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