Pulot

Ingredients for Pulot

• 4 cups kakang gata (first-extract coconut milk)
• 1 cup diluted coconut milk or water
• 3/4 cup muscovado sugar
• 1 pandan leaf, knotted
• 1/4 tsp salt
• 1/2 cup toasted pili nuts

How to cook Pulot

1. 1.Toast pili nuts in a dry pan over low heat until lightly golden and fragrant; set aside.
2. 2.Combine kakang gata, diluted coconut milk or water, muscovado sugar, pandan, and salt in a saucepan.
3. 3.Cook over low heat at a gentle simmer for 15–20 minutes, stirring occasionally; avoid a vigorous boil so the coconut milk stays smooth.
4. 4.Stop earlier for a pourable sauce, or cook longer for a thicker, taffy-like consistency.
5. 5.Discard pandan, stir in most pili nuts, and garnish with the remainder before serving.