Porridge Candil

Material:
- 100 grams of rice flour
-  glutinous rice flour 75 grams
- 1 teaspoon water whiting
- Salt to taste
- Warm water 200 ml
- 3 pieces pandan leaves
- 2 tablespoons flour 1 tablespoon rice and glutinous rice flour, melted with a little water

Sauce:
- red Sugar 25 grams
- 5 pieces of orange leaves, discarding the bones leaves
- Water 1,000 ml
- 50 ml Santan ketal
- Salt to taste

Method:

1. Santan Sauce: Boil brown sugar, lime leaves, water and salt over low heat until boiling. Add coconut milk, boil while stirring until boiling. Remove, strain and chill.
2. Mix the rice flour, glutinous rice flour, water whiting, salt and water little by little while diuleni so that it can be formed circle 1 cm in diameter, set aside. Sprinkle some dry flour that is not attached to each other.
3. Boil water, brown sugar, and pandan leaves. Strain, bring to a boil again. Enter the dough circle, cook until done and floating. Reduce the heat, pour the liquid starch, stir until thickened and cooked through.
4. Serve with coconut milk sauce.

Can also add ice cubes.