Chopped coconut sugar + boiled water + coconut milk mix + egg, stir well.
Add Pandan leaves and boil them over low heat until stirring.
The induction cooker starts at 120 degrees and then adjusts to 70 degrees. (cook 1 cup in the finished picture)
* It is best to use fresh coconut milk. If you don't use the boxed one, the sweetness is adjusted.