Rinse the glutinous rice and mix it with the cooked rice. This helps the porridge cook faster and saves time. Wash the pandan leaves, cut them into pieces, and blend them finely. Strain to extract the juice, then mix the juice into the rice and glutinous rice. Add a pinch of salt.

Bring to a boil, then reduce to medium-low heat to prevent boiling over. Stir occasionally to keep the rice from sticking to the bottom of the pot.

When the rice and glutinous rice grains have expanded and softened, turn off the heat and cover the pot. Let the porridge sit for about 10 minutes to allow it to fully bloom and absorb the pandan aroma.