How to make soom-soom pudding and kincha sauce

If you happen don't have rice flour, just grind some rice in a food processor and voila! You got rice flour! :)

I use instant coconut milk but it is ok if you want to use the fresh one. I combine the 200ml of instant coconut milk with 3 cups of water. I dont really like thick coconut milk

Combine 100gr of rice flour with 1 cup of coconut milk mixture in a separate bowl

Stir to prevent lumps

In a saucepan, add in the remaining coconut milk mixture. Add in the pandan leaf and 1 tsp of salt

Add in the mixture of rice flour+coconut milk

Stirring constantly so the coconut milk won't break

The mixture will be thickened. Stir faster as it brings to boil. The process is quite fast

As soon as the mixture is smooth, then you know it's ready

Put in a prepared serving bowl. Set aside

Now we prepare the kincha sauce. 50gr of palm sugar (or brown sugar is ok), 1 tsp of granulated sugar and 4cm of cinnamon stick. My mom likes to add a pandan leaf also

In a small saucepan, add in 1-2 tbsp of water, grated palm sugar, 1 tsp of granulated sugar and cinnamon stick. Plus a pandan leaf if you like to have more pandan fragrance

Stirring constantly. The sauce will be thickened (caramelized). Dont leave it, coz you might find it as burnt sugar :) . Set aside

These are the full version ... soem-soem pudding and kincha sauce

And this is how we eat it :) put some soem-soem and drizzled it with the kincha sauce. Garnish with pandan leaf. Enjoy! :)