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Friday, May 1, 2009

Bubur Jagung

Bubur Jagung translated as corns cooked in sweet broth. My SIL invited us for lunch at her house today and at short notice this is what I manage to come up with to bring to her house for dessert.

INGREDIENTS:
Several Ears Corn
- slice corn kernels off the cobs
1/2 pot Coconut Milk
1/2 cup Pearl Sago
1 Screwpine leaf
Sugar & salt

METHOD:
1. Wash sago & boil with 2 cups of water until translucent.

2. Place all ingredients in a pot & stir until boiled.
Serve warm or room temperature.

Note: Use sweet corns or else you need to boil it first instead of adding directly to coconut milk.

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