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Ingredients: • 200 grams brown sugar, cooked in 125 cc water until thick, then sieved. • 5 pieces of jackfruit, diced into 1-cm pieces • 500 cc coconut milk from ½ coconut • ice cubes Cendol: • 125 grams rice flour • 50 grams sago flour • 450 cc water • salt to taste • 2 tablespoons betel lime liquid • 75 cc suji leaves extract Preparations: • Cendol: mix rice flour with sago flour and liquidize with part of water. • Boil remaining water with salt, betel lime liquid and suji leaves extract. Add flour liquid, stir well and boil until thick and done • Put cendol dough through Cendol siever, pressing to produce individual pieces. Put in basin containing cooked water and add ice cubes. After the individual pieces of dough have hardened, drain and set aside. • To Serve: pour brown sugar syrup into a glass or bowl. Add cendol, jackfruit pieces, coconut milk and ice cubes.
Yasa Boga
