Pandanus Coconut Sweets Pudding


        Mung Bean Starch ‘Tonson Brand' 50 grams
        Rice Flour 200 grams
        Tapioca Starch ‘Tonson Brand’ 50 grams
        Granulated Sugar 160 grams
        Palm Sugar 200 grams
       Pandanus Juice
(Use dried pandanus leaves, crushed ground or blend ~ 15 Leaves : Water ½ Cup and sift out the fiber)   
60 grams
(Combine Red Lime 1 Tablespoon : Water 4 Cups, mix for about 2 hours and use only the clear liquid without sediment)
1400 grams
       Coconut shredded mixed with a pinch of salt    
1. Combine all three types of flour together and carefully add in the limewater until completely mixed together
2. Add in granulated sugar, palm sugar, coconut milk and concentrated pandanus juice.
3. Bring the mixture to medium heat and periodically stir so that it does not stick to the pan. Wait until the consistency is sticky and hot.
4. Place into containers or wrap in banana leaves. Leave to cool.

Mix the Coconut shredded with a little salt and let it sit for 5 minutes, and then sprinkle it on top of the dessert. It is now ready to serve.