Prepare ingredients

Rice: 600g

Variable leaves: 180g

Coconut milk: 100g

Small tomatoes (for decoration): a little

Steps

Wash the variegated leaves and set aside

Use a food processor to squeeze the variegated juice, and use cotton gauze to filter out the leaf residue.

Soak the rice in the juice for five hours (preferably overnight to better absorb its aroma)

Add coconut milk, and pour the rice together with the banana leaf juice. Use the rice cooker to cook dry rice. The juice only needs to cover the rice by 0.5 centimeters.

After the rice is cooked, cut the tomatoes in half, place them on the plate and eat ~ very fragrant and fragrant