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Ingredients
US|METRIC
4 SERVINGS
- 4 cups cooked white rice
- 2 stalks lemongrass (serai)
- 20 pieces betel leaves (daun kadok)
- 5 grams vietnamese mint (daun kesom)
- 10 grams leaves (pennywort, pegaga)
- 20 grams coriander leaves (daun rempah)
- 5 grams mint leaves (daun pudina)
- 20 grams spring onion (daun bawang)
- 1 ginger flower (bunga kantan)
- 70 grams toasted coconut
- salt (to taste)
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