MATERIALS:
Banana leaf size of 15 x 12 cm, made ??of takir measures 7 x 4 x 5 cm

Porridge:

• 200 g of rice flour, ready to use
• 50 g starch
• 500 ml thin coconut milk from 1 ½ coconut grated
• 1 teaspoon salt
• 250 g palm sugar, finely comb
• 100 g sugar

Sauce, stir, and cook until thick:

• 350 ml thick coconut milk from 1 grated coconut
• 3 tbsp cornflour
• 3 eyes (50 g) ripe jackfruit, seeded, cut into small dice
• ½ tsp salt
• 1 sheet of pandan leaves, conclude

HOW TO MAKE:

1. Porridge: Mix rice flour and sago flour, pour the coconut milk gradually while stirring until blended.
2. Add salt, palm sugar, and sugar and stir well to avoid clumping. Cook until thick. Remove from heat.
3. Pour into takir up to 3 / 4 full. Pour 2 tablespoons batter sauce on it.
4. Steamed in a hot steamer for 30 minutes until cooked. Remove, let cool. Serve.

For 12 pieces
Calories per piece: 232 cal