Ingredients for bubur sagu manise (sago porridge)
Coconut Milk Sauce
- 50 g sago plates
- 100 g Gula Java Brut
- 2 sheets of pandan leaves
- 300 ml water
- 50 g almonds
- 150 ml thick coconut milk
- 1 sheet of pandan leaf
- ¼ tsp salt
Preparation of bubur sagu manise (sago porridge)
Coconut milk sauce
- Soak sago plates in 300 ml of water for 3 hours.
- Bring the sago along with the soaking water, coconut sugar and pandan leaf to boil, keep stirring until thickened. Remove from heat.
Mix all ingredients, bring to boil.