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4 servings @ 1hr
** Tie the pandan leaves
** do it while the rice & milk are hot so everything won't come out like too sticky
Thai sticky rice - 4 small bowls
Quality Coconut Milk (thick) - 3 cups
Sugar - 1 1/4 cup
Salt - 1 tsp
Pandan Leaves - 6x
Corn Starch - 1 tsp
Ripe Mango - 1 big
Yellow Mung Bean - 3 tsp (each serving)
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