Cambodian Longan Porridge with Coconut Cream and Young Rice Flakes Recipe by Chef Luu Meng
Ingredients
Instructions
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A mouthwatering longan porridge (borbor in Khmer language) with coconut cream. To achieve a toasted flavor for this recipe, chef Luu Meng adds young rice flakes (ambok in Khmer language) to the original recipe
Toast the young rice till it turns brown and crispy
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Boil the rice with pandan leaves and strained coconut cream
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Stir in the longan flesh and simmer for five minutes
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According to your taste, add sugar.
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Serve it hot and add the toasted young rice.
Longan Porridge with Coconut Cream and Young Rice Flakes
