Diani Anggarawati - Entry [Short video can be viewed by clicking the icon next to the photo]
 Diani Anggarawati - Entry 【The short video can be browsed by clicking the icon next to the photo】

 Participant: Diani Anggarawati
 Caregiver Trainee: YOUSAF Hanifa
 Dish: Heart-Filled Congee (Level 5)

 Contestant: Diani Anggarawati
 Care Food Trainee: YOUSAF Hanifa
 Dishes: Sum sum Porridge (level 5)

 Food and ingredients:
 - 6 tablespoons rice flour
 - 150 ml coconut milk
 - 1/4 teaspoon salt
 - 1 pandan leaf
 - 2 avocados
 - 3 tablespoons of cheese

 Seasonings and sauces:
 - 30 grams of coconut sugar
 - 150 ml of water
 - 2 pandan leaves
 - 150 ml coconut milk
 - 50 ml of milk
 - 1/4 teaspoon salt
 - 1 tablespoon cornstarch
 - Water as needed

 Cooking method:

 
 Put the rice noodles, 150 ml of coconut milk, salt, and pandan leaves into a pot, heat and bring to a boil while stirring constantly. It only needs to be cooked for 7 minutes.
 
 Place 30 grams of coconut sugar (suitable for diabetics) in a pot with 150 ml of water and pandan leaves, and simmer over low heat until thickened.
 
 Place 150 ml of coconut milk, 50 ml of milk, 1/4 teaspoon of salt and pandan leaves in a pot, and add cornstarch slurry when it boils.
 
 Cut the avocado into small pieces and mash it into a puree, then mix it with the cheese.
 
 Plating method: If using a bowl, first scoop out the rice porridge, then place the avocado on top, and finally drizzle with sauce.


 Ingredients:
 - 6 spoons of rice flour
 - Coconut milk 150ml
 - Salt 1/4 tsp
 - Pandan leaf 2 pc
 - Avocado 2 pcs
 - 3 spoons of yogurt

 Seasoning and Sauce:
 - Coconut sugar 30 g
 - Water 150 ml
 - Pandan leaf 2 pc
 - Coconut milk 150 ml
 - Milk 50 ml
 - Salt 1/4 tsp
 - Corn starch 1 tbsp
 - Water Appropriate Amount

 Cooking Method:

 
 Put together rice flour, 5 glasses of coconut milk, salt and pandan leaf. Boil until bubbling and always stir. Actually just 7 minutes only.
 
 Put together 30-gram coconut sugar (this sugar suitable for diabetes sufferers) with 150 ml water and pandan leaf. Boil slowly with small fire until sticky.
 
 Put together 150 ml, coconut milk with 50 ml milk, 1/4 teaspoons of salt and, and pandan leaf. When looks bobbling pour corn starch water.
 
 Cut the avocado in small pieces and mashed the avocado. Mix it with yogurt.
 
 How to be plating: If use a bowl, you need to take sum sum first. After that put avocado. Pour the sauce on top.