| 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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