Name: Cendol
Ingredients: 2 c Water; (480 ml); 1/4 c Cooked moong dal>BR> 250 g tapioca flour; (50 g); 1/4 ts Pandan essence; (1 ml); 1/4 ts Green colour; (1 ml); 225 g Palm sugar; 2 c Coconut milk; (480 ml); 1/4 ts Salt; (1 g); Crushed ice as required

CATEGORY	CUISINE	TAG	YIELD
Grains, Dairy		Femina, Femina3, Sweet succe	4	servings

INGREDIENTS

2	c	Water; (480 ml)
1/4	c	Cooked moong dal>BR> 250 g tapioca flour; (50 g)
1/4	ts	Pandan essence; (1 ml)
1/4	ts	Green colour; (1 ml)
225	g	Palm sugar
2	c	Coconut milk; (480 ml)
1/4	ts	Salt; (1 g)
		Crushed ice as required

INSTRUCTIONS

BRING the water to a boil. Add green colour. Mix the cooked moong dal
with tapioca flour and add to the boiling water. Mix well to a smooth
dough and add the pandan essence. Knead well, roll out into a sheet
and cut into strips. Cook the strips in boiling water and transfer
them to cold water. Keep the cendol aside. Dissolve palm sugar in a
cup of water and set aside. Mix coconut milk with salt. To serve: Put
cendol into a tall glass, add palm sugar syrup, coconut milk and top
with crushed ice.
Converted by MC_Buster.
NOTES : Coconut cream dessert
Converted by MM_Buster v2.0l.

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