- Bring water, jasmine water, sugar and rampe leaf to boil.
- Combine the thin coconut milk with puréed rice until free from lumps.
- Add the rice mixture to the boiling water and bring to boil and let it thicken.
- Add the cooked plantain into the pot and let it cook slightly.
- Add coconut cream.
- Remove from heat.
- Serve cold.
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