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1 litre milk. Here I use pea milk, but originally calls for thin coconut milk (from 1/2 coconut)
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50 g granulated sugar
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50 palm sugar (or jaggery or brown sugar)
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1 tsp(1 tbsp for thicker taste) instant cofee powder
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10 g ginger (root or powder)
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1.2 sticks cinnamon (or similar powder)
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to taste Salt
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Topping
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2 white bread slices, cut into squares
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100 g arenga pinata seeds, boiled
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50 g sliced young coconut flesh
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Boil milk, coffee, 2 types of sugar. Sieve after boiling.
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Add arenga pinata seeds and young coconut flesh here if you have them. Add cinnamon sticks and ginger. Boil again.
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Serve straightaway after adding bread cubes.