|
Ingredients: |
|
Materials |
Quantity |
|
A |
water chestnuts |
600 g (peeled
& diced) |
|
|
tapioca flour |
500 g |
|
|
red essence |
few drops |
|
B |
jackfruit |
200 g (cut into strips) |
|
|
cendol |
200 g |
|
C |
sugar |
300 g |
|
|
pandan leaf |
3 pieces
|
|
|
coconut milk |
800 ml |
|
|
water |
300 ml |
|
|
evaporated milk |
½ can |
|
|
salt |
1 teaspoon |
|
|
ice cubes |
some |
|
Tips: |
|
Cook
the coconut milk 80% boiled. if over boiled, it will lost the
fragrant of coconut and have a strong coconut oil smell. |
|
Method: |
Step
1:
|
Mix well the red essence with some
water, then pour in water chestnuts and soak until water
chestnut turn red color and drain well. |
Step 2:
|
Pour the water chestnut into a
plastic bag which contained tapioca flour. Then shake until the
chestnut evenly coated with tapioca flour and sift out the
excessive flour. |
Step 3:
|
Cook the coated water chestnut
into boiling water and cook until it turn transparent. Dish up
and soak into cold water. |
Step 4:
|
Cook pandan leaves with water
until boiled , then add in sugar and stir until dissolved. Add
in evaporated milk, coconut milk, salt and cook until hot and
turn off the flame. Leave it cool. Once cool, add in ingredients
'B', water chestnut, ice
cube and serve. |
|
