Cendol with Young Coconut
Ingredient
| Tapioca Starch | 120 | g |
| Boiling Water | 125 | g |
| UHT Coconut Milk | 500 | g |
| Salt | ½ | tsp |
| Hale’s Blue Boy Concentrated Jasmine Flavored Syrup | ||
| Jackfruit, cut in stripes | ||
| Corn Kennels | ||
| Young Coconut Flesh, cut in stripes | ||
| Fresh Raspberries | ||
| Ice, crushed, for serving | ||
Method
1. Mix tapioca starch with boiling water and knead till smooth.2. Roll out to thin sheet. Cut to the size or thickness desired. Cook in boiling water till cooked and rise to the top of the surface. Blanch in cold water and strain.
3. Boil coconut milk with salt. Set aside.
4. When serve, add jackfruits, corn kennels, young coconut flesh, fresh raspberries and cendol in the glass. Add crushed ice, and Hale’s Blue Boy Concentrated Jasmine Flavored Syrup. Serve.
Remark : Ratio of concentrated syrup and other ingredients can be adjusted according to consumers' preference in each region.
Source : Food News & Life, Mae Ban Magazine
Product details
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