Sarabba

Ingredients

• 600ml (2 1/2 cups) water
• 80g (2.8 oz) fresh ginger, peeled and finely grated
• 10g (0.35 oz) fresh turmeric, peeled and finely grated
• 10g (0.35 oz) pandan leaves (about 2 leaves), tied into a knot
• •••See the full ingredient list and shop it in the app.

Method

1. 1In a medium saucepan, combine 600ml (2 1/2 cups) water, 80g (2.8 oz) grated ginger, 10g (0.35 oz) grated turmeric, 10g (0.35 oz) pandan leaves, and 80g (2.8 oz) palm sugar.
2. 2Set over medium heat and bring to a gentle simmer, stirring until the palm sugar fully dissolves. Reduce heat to low and simmer gently for 10 minutes.
3. 3Stir in 400ml (1 2/3 cups) full-fat coconut milk. Keep the heat low and simmer very gently for 5 minutes without letting it come to a rolling boil.
4. 4Remove the pandan leaves. Stir in 1.5g (1/4 tsp) fine salt and 0.5g (1/8 tsp) black pepper. If you want it thinner, stir in up to 60ml (1/4 cup) warm water.
5. ••• Cook along hands-free with timers and step-by-step guidance in the app.