Ice Cream Mochi Chengli

Glutinous Flour Deli BALL (500 g)
Corn Flour Deli BALL (150 g)
BALL Deli Refined Sugar or Granulated Sugar (100 g) Water (700 ml)
Butter (100 g)
Pandan leaves (5 pieces) are blended with 50 ml of water, strain and take the water
Ice Cream Durian to taste (I use strawberry ice cream)
enough sugar

1. Put all the dry ingredients in a bowl and mix well
2. Enter the butter and pandan leaf water, stir until evenly distributed
3. Steam the dough for 35 minutes then remove from the steamer
4. Remove the dough from the bowl then knead until smooth, even, and soft
5. Store the dough in the refrigerator until it becomes cold
6. Remove the dough from the refrigerator, sprinkle with the Deli BALL of Maizena Flour to taste
7. Roll the mochi dough then cut into pieces about 5 cm and flatten
8. Put the ice cream into the mochi, cover the mochi and shape it into a ball then set aside

Glutinous Flour Deli BALL (150 g)
Corn Flour Deli BALL (50 g)
Suji leaves (10 pieces) are blended with 50 ml of water, strain and take the water.
Water (500 ml) to soak the Palm Sugar cendol dough (150 g)
Water (50gr) to boil palm sugar
Pandan Leaves (2 pieces)
Coconut milk (300 ml) cook until cooked

1. Mix BALL Deli Deli Glutinous Flour, BALL Deli Maizena Flour and suji leaf water then stir until smooth, even, and shiny
2. Cook until the dough becomes a paste
3. Put the dough into the cendol mold then press gently until it gets the desired cendol shape and put the cendol into the water
4. Cook palm sugar, water, and pandan leaves until the sugar melts