Corn jenang with palm sugar and coconut milk
A Lampung specialty from Sumatra: a soft, ground corn dish, cooked in a broth with coconut milk and palm sugar, served on a banana leaf.
Corn porridge is a specialty of Lampung, in southern Sumatra. It is a dish made with corn, coconut milk, and palm sugar, which is cut into pieces once cooked.
Ingredients and directions
- Prep time30 min
- Cook time30 min
- Resting1 hr
- Total2 hr
- DifficultyMedium
- CostModerate
- Cooking methodnibbling
- Estimated cost$31.88 $3.19 / serving Estimated price; varies by store. Converted from euros at the ECB rate of October 15, 2026.
- Vegan
- Vegetarian
- Gluten-free
Ingredients
people
- $27.90
- $0.19
- $0.07
- $3.72
Prices from US supermarkets for 2 of 4 ingredients; Belgian prices for the rest.
Directions
- Grind the corn, add 40 cl of hot water, press and filter to extract the starch. ≈ 8 min
- Grate the coconut and extract 40 ounces of coconut milk. ≈ 8 min
- Combine the corn flour, coconut milk, palm sugar, and salt, then cook until a thick porridge forms.
- Spread evenly in a greased and lined baking dish. ≈ 3 min
- Once it has cooled, cut it into pieces.
The bill
Corn jenang with palm sugar and coconut milk
- 10 ears of sweet corn$27.90
- 250 g of palm sugar$0.19
- salt$0.07
- Banana leaves, for lining the mold$3.72
Total$31.88
that's $3.19 per person
Estimated price; varies by store.
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