This ice cream inspired by Indonesian traditional sweet dessert bubur sum-sum / Indonesian rice pudding made out of rice flour,coconut milk flavor with pandan leaves and sweetened with melted palm sugar, It's totally vegan,dairy free and gluten free as well.
As a "Tip" Serve immediately, If have leftover remove from the freezer and thawed in the fridge before it served about 15 minutes or so or until soft.
- 1 cup rice flour
- pinch of salt
- 2 cans 14 oz coconut milk = 28 oz
- 4 pandan leaves
- 1 cup palm sugar
In a medium sauce pan mix rice flour,pandan leaves and 1 can / 14 oz coconut milk,stir
simmer in low heat until rice flour is thick, Remove from the heat and remove pandan leaves as well. add another can coconut milk whisk until smooth with no lump, transfer into ice cream maker, process until thick and smooth ice cream consistency. serve immediately.
"Tip" if have leftover remove from the freezer,thawed in the fridge for 20 minutes or so and ready to served.