Ingredients (A):
100 g Brown Sugar
400 g Coconut Milk
½ tsp Salt
2 tbsp Cornstarch Slurry
Ingredients (B):
150 g Flour
50 g Rice Flour
30 gr Sugar
1 Egg
½ tsp Instant Yeast
½ tsp Baking Powder
65 ml Coconut Milk
200 ml Water
Pandan Paste
2 pcs Pandan Leaves
Drizzle the sauce over the surabi or serve at the side.