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Ingredients55 m servings 269
Original recipe yields 16 servings
- Combine water and pandan leaves together in a blender; blend until smooth. Strain through a piece of cheesecloth and set aside juice.
- Heat ghee over medium-low heat in a saucepan. Add cinnamon. Cook and stir until fragrant, about 1 minute. Add grated coconut, sweetened condensed milk, and pandan juice. Cook and stir until thoroughly combined and coconut sticks together, about 25 minutes.
- Place mixture in a round or rectangular pan. Let cool for 10 minutes. Cut into pieces before transferring to a refrigerator. Serve chilled.
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Per Serving: 269 calories; 20.3 21 3.6 12 42 Full nutrition