Cendol

Photo: flickr user goosmurf

Ingredients

2 cups Water, (480 ml)

cup Cooked moong dal)BR) 250 g tapioca flour, (50 g)

teaspoon Pandan essence, (1 ml)

teaspoon Green colour, (1 ml)

225 grams Palm sugar

2 cups Coconut milk, (480 ml)

teaspoon Salt, (1 g)

Crushed ice as required

Preparation

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

NOTES : Coconut cream dessert