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This Malay inspired dessert uses kumara, taro, sago and pandon leaves to make a sweet porridge dessert that can be served hot or chilled. Known in Malaysia as "Bubur".
For a different flavour twist, you can add sliced ginger root to infuse the coconut milk.
Kumara is know in Australia as Sweet Potato.
Pandan leaves can be found at Asian markets, sometimes frozen.