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Step 1 of 2
Combine stock, coconut milk, pandan leaves, garlic powder and salt in a saucepan. Simmer over low heat.
Ingredients for this step (6 servings)
- 470–590mlchicken stock, halal-certified
- 120mlcoconut milk, low fat
- 5pandan leaves, tied into a knot for easy removal
- 1tspgarlic powder
- 1pinchsalt
- 60mldesiccated coconut, dried flaked coconut