How to Make: Soak sticky rice overnight. Toast young coconut until dry. Blend the young coconut with salt and mushroom broth. Prepare and heat a pan. Put in the soaked sticky rice and pour in 50 gr of water. Cook over low heat for about 5 minutes. Add eggs and other seasonings, mix well like scrambled eggs and then cover the pan. Cook until cooked, flip to cook evenly. Once cooked, remove and serve.

How to make: Toast grated coconut until crispy and brown. Blend fried dried shrimp with sugar, salt, and broth. Make sure not to press too hard when pounding so that the oil does not come out, set aside. Beat eggs, rice, salt, pepper, broth, white seasoning, and 2 tsp of powdered dried shrimp until well mixed. Pour the mixture onto a non-stick pan, no need for oil. Spread the mixture evenly until the bottom is slightly empty.