Ginger Water (Syrup)
3 Screwpine Leaves (Daun Pandan).
7 slices of Young Ginger.
90g Rock Cane Sugar (you can use Caster Sugar).
1,500 ml Water.
Boil the Water with the Screwpine Leaves and Rock Cane Sugar.
Once the Rock Cane Sugar has been dissolved,
put in the Young Ginger and boil another 15 minutes
with medium fire.
After 10 minutes, turn off the fire.
Leave aside.
Boiled Ginger Water (Syrup)......you can use it for
any desserts you desired.
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