About the cuisine

Our food is a delicious blend of flavours coming from the Malays,Chinese,India and indigenous communities living in Malaysia

Sunday, August 5, 2012

RASAVALI KANJI

RASAVALI KANJI


500gm purple yam,remove skin and cut into cubes

100gm sago

2 pandan leafs

1 litre water

500ml thick coconut milk

Sugar to your taste

1/2 tsp salt

1. Boil water add in the sago and the pandan leafs. Cook until the sago is clear.

2. Add in the yam,sugar,coconut milk and salt cook until the yam are soft. Serve hot or cold.

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5 comments:

  1. wow looks delicious anna....never tried this before...do visit my blog if time permits...www.sumanarthyskitchen.blogspot.com

    ReplyDelete
  2. Thank you Suman Arthy...i will visit your blog..

    ReplyDelete
  3. If I'm not not mistaken, Ceylonese people love this.

    ReplyDelete
  4. Yes kash the ceylonese people love this very much,my boss is ceyloness too

    ReplyDelete

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