Marrow Porridge: Dissolve rice flour in coconut milk, add salt, stir. Enter into a pan with pandan leaves, cook until boiling, smooth, and thick. Lift, set aside.
Candil porridge: Mix glutinous rice flour and rice flour with betel lime water, pour water (I) little by little into it while kneading. After blending, form the dough as big as a marble, set aside.
Add water (II), sugar, pandan leaves, and salt to the pan. Cook on fire until boiling, lift, strain. Cook again on the fire until it boils.
Insert the sticky rice balls into the sugar solution, cook until it floats. After that, enter the solution of rice flour and sticky rice solution while stirring until thick, remove it.
Presentation: Place the marrow porridge in a bowl, add the candil porridge on top, flush the surface with coconut milk sauce.
