Instructions

1. Divide the coconut milk into two portions.
2. In a bowl, mix half of the coconut milk with rice flour and salt. Stir until smooth.
3. Heat the remaining coconut milk in a saucepan until hot but not boiling. Pour in the rice flour mixture and cook on low heat. Stir constantly and bring to a boil slowly. Cook until thickened, about 5-10 minutes, then remove from heat and set aside.
4. Grate or break the gula jawa palm sugar into smaller pieces.
5. In a separate saucepan, combine the palm sugar, water, and pandan leaf. Stir until the sugar dissolves and the mixture becomes syrupy. Simmer for a few minutes to infuse the pandan flavor. Remove from heat.
6. Serve the porridge in a bowl and pour the syrup on top. Enjoy warm, chilled, or at room temperature.