Bugis Mambo Sauce Durian

Bugis mambo sauce durian

bugis mambo sauce durian

Material:

1 tablespoon corn starch

400 ml coconut milk
350 grams glutinous rice flour
30 ml of water suji
food coloring to your liking

To content:
A young coconut, grated

50 grams sugar
150 grams of brown sugar
half a teaspoon of salt
half a teaspoon of vanilla
2 tablespoons rice flour

For durian sauce:

500 ml coconut milk
100 grams of brown sugar, finely sliced
50 grams sugar
2 pieces of pandan leaf
2 tablespoons cornstarch
2 tablespoons water
100 grams of durian fruit flesh

How to make:

• Make filling: cook all ingredients except rice flour over low heat until cooked. Enter the glutinous rice flour, and stir until blended. Lift, then set aside.

• Cook corn starch and 100 ml coconut milk until thick and set aside. Mix glutinous rice flour, corn starch liquid, and 300 ml coconut milk, stirring, stirring to prevent sticking.

• The dough into 3 parts, each part are colored red, green (water suji) and 1 part remains white.

• Take 1 tablespoon of dough, give 1 teaspoon of dough content, then round it off. Do until the dough runs out.

• Boiled water to the boil. Enter the dots before, and cook until bubbles are floating. Remove and set aside.

• For durian sauce: cook all ingredients over low heat until thickened. lift, strain.

• Serve 'Buginese' in banana leaf with flush durian sauce.