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Ingredients: • 150 grams rice flour • 25 grams sago flour • 1 tablespoon betel lime liquid • 400 cc water • 1 litre water, brought to a boil iced water, for dunking • 200 grams sugar palm fruit ( kolang kaling or buah atep) • 100 grams granulated sugar • 200 grams green or black grass jelly (cincau), cut into 1-cm cubes • 200 grams glutinous rice or fermented cassava (tape) • 1 litre coconut milk from ½ coconut, boiled and cooled • shaved ice • syrup, according to taste • sweetened condensed milk, according to taste Preparations: • Mix rice flour, sago flour, and betel lime liquid. Add water and stir to a smooth batter. Put batter in boiling water, lower heat, and stir constantly until thick and done. • Pour batter into a cendol siever and press to produce long, noodle-shpaed pieces (tebak). Dunk into a large bowl containing iced water, drain and set aside. • Cook palm sugar fruit with granulated sugar and sufficient water until soft. Drain and slice thinly. • To serve: Put tebak, cincau, fermented cassava and sugar palm fruit into a bowl. Add coconut milk, shaved ice, syrup and sweetened condensed milk.
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