I made a slightly altered version of che ba mau this weekend but I wasn't happy with the coconut milk part. I simmered together 1 1/2 c. coconut milk, 1 1/2 c. water, and 1/4 c. sugar for about 10 - 15 minutes. Based on versions I've had in restaurants it seemed too thin and not sweet enough.
Is this a standard proportion? Can anyone who's made this offer some suggestions?