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Palm sugar coconut cream sauce


- 100 g palm sugar
- few blades of pandan leaves
- 100 ml water
- 200 ml thick coconut milk/cream
- small pinch of salt


Step 1: Cook palm sugar with water and pandan knot on medium low heat until melted.

Step 2: Let the sugar syrup continue to cook until the whole surface is very bubbly, it may take about 3-5 minutes for the syrup to slowly reduce.

Step 3: Pour in coconut milk and salt, stirring or swirling the pot all the while. Then bring the sauce back to a boil, and let it simmer for 1 minute.

Step 4: Strain sauce and serve with dumplings or any other kuih you may prefer.

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