• Prep Time 10 minutes
  • Cook Time 10 minutes
  • Serving For 2 people
  • Difficulty Easy

Recipe Description

My husband’s favourite (kelantan origin recipe)

This recipe is best with
Anchor Extra Yield

Recipe Ingredient

  • 2 cups Anchor UHT Extra Yield Cooking Cream
  • pandan leaves
  • palm Sugar
  • 1 tsp salt
  • 1 cup of glutinous rice flour.
  • 1/2 cup of water.
  • Food colouring (sky blue)


  1. To make the Butir Nangka : Boil half a pot of water
  2. Mix the glutinous rice with 1/2 cup of water .
  3. Then shape into small discs shape (the shape of the jackfruit seeds).
  4. Place shaped glutinous mixture into the boiling water and to remove once emerged.
  5. To make the Sauce : Mix anchor extra yield cooking cream,and palm sugar in a saucepan and cook with medium heat.
  6. Stir constantly until all of the ingredients are cooked well.
  7. Add the pandan leave and salt.
  8. Add the Biji Nangka into the sauce and stir for a few minutes.
  9. Remove from heat and now it’s ready to be served.

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