About the cuisine

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

Thursday, March 31, 2016



1 cup skinless moong dhal,soaked for 2-3 hours

6 cup water

1 cup evaporated milk

1 cup thick coconut milk

5 tbsp sago

50 gm cashewnuts,fry in a bit of ghee

30 gm raisin,fry in a bit of ghee

4 tbsp ghee

1 tsp cardamom powder

11/3 cup sugar or to your taste

2 pandan leafs tear and tied into a knot

Just a bit of salt to taste

½ tsp yellow food colour (depends on you )

1.    Boil the moong dhal and the pandan leafs with water till mushy and soft. Stir well and add in the sago in case if you feel it is too thick add in 2 more cup of water and mix well.

2.    Stir all the time, when the sago are cooked add in the rest of the ingredients and bring to a boil. Serve hot or cold.

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