Photo: Pranjall Kumar
Estimated Nutrition (whole recipe, rough)
637
Calories
8g
Protein
28g
Fat
93g
Carbs
Counts 5 of 7 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 5 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Coconut | 1/2 cup shredded (40g) | 283 |
| Rice | 1 cup cooked (158g) white | 206 |
| Mango | 1 cup diced (165g) | 99 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Salt | 1 tsp (6g) | 0 |
| Water | not in our table | 0 |
| Meat | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 210 g coconut milk
- 6–7 pandan leaves
- Salt
- 8 cups coconut water
- 2 cups uncooked sticky rice , rinsed well
- 250 g brown sugar
- Mango
- Young coconut meat
Directions
1
Bring coconut milk to a boil with pandan leaves. Add a little salt to taste.
2
Stir in the coconut water. Stir in the sticky rice, and simmer about 15 minutes over low heat.
3
Stir in the mango, and simmer for 5 minutes.
4
Add sugar and stir until the sugar has dissolved. Add the coconut meat.
Recipe sourced from
wikibooks