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Ingredients: • 150 grams rice flou • 25 grams sago flour • 1 tablespoon betel lime liquid • 175 cc water • 250 cc water, boiled with ½ teaspoon salt • coloured syrup • ice cubes Preparations: • Mix rice flour, sago flour and betel lime liquid. Pour in 175 cc water and stir into a smooth batter. Pour the batter into a saucepan with 250 cc boiling water, lower the heat and stir constantly until thick and done. • Pour and sieve the dough with a cendol siever. Press in such a way that the dough comes out in the shape of noodles. Place in a basin containing cooked water and add ice. Drain away the water when the dough has hardened. • Server the yanghun with colored syrup and ice cubes.
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