Growing up, it was still one of my favourite traditional desserts throughout the years. The rice turned into dark purple colour when it was cooked, a nice Pandan Leave aroma left behind. Boiled until soft and smooth, it did achieve my preferred chewy consistency. To sweeten the dessert, ladyboss told me that she used a mix of Gula Melaka and finally drizzled it with thin Coconut Milk. Commonly served warm, it was reasonably priced at 1.50.
