Ice Cendol

Ingredients

• 125 grams of rice flour
• 50 grams of corn starch
• pandan leaf water 75 cc / suji
• 450 cc water
• salt to taste

Supplementary Ingredients

• 200 grams palm sugar, boiled with 125 cc of water until dissolved and viscous ( red sugar syrup )
• 500 cc coconut milk from 1/2 coconut, squeeze with boiled water

Method

1. mix the rice flour and sago into one and then melted with some water
2. boil the remaining water with salt and pandan leaf water / suji
3. enter the flour into the liquid water had been boiling, stir, and cook until cooked and thickened
4. strain the better cendol with cendol filter ( round shape on the surface of the filter ) while pressed - press so out in the form of short round. absorb cendol that have been filtered in a basin of boiled water - filled ice cubes. if cendol already hardened, strain and set aside.

How to Serve

• enter cendol into glass, pour the brown sugar syrup and coconut milk. add the ice cubes or shaved ice.