Traditional food Recipe PETULO BIHUN CORN INGREDIENTS 1 piece of corn vermicelli 2 tablespoons of starch flour diluted with a little water 1/2 teaspoon salt Food coloring (red) SAUCE 500 ml of thin coconut milk 3 tbsp sugar (according to taste yes) 1 segment of ginger finger, geprek 1 pandan leaves A pinch of salt HOW TO COOK Make the petulo: Boil water in a pan, then soak vermicelli corn in hot water until tender. Drain Mix with salt and starch solution. Stir well Pour in a small mold2 (I wear a putu ayu mold) which has been smeared thin with oil Steam for about 20 minutes. Lift Make sauce: Boil the coconut milk that has been given leaves and ginger pandanus. Do not forget to be stirred so that the coconut milk is not broken. Enter sugar and salt. Lift Presentation: Place some petulo in a bowl, flush with coconut milk. Serve while warm