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Ice Mochi Cendol Cincau

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ice mochi cendol cincau

Grasshopper Ingredients

  • 1 pack of jelly jelly
  • cook according to the directions on the package, shaved

Mochi Taro

  • 250gr Glutinous Flour
  • 75gr Maizena Flour
  • 50gr Refined Sugar
  • 25gr butter
  • 350ml water
  • 1/2 tsp taro paste
  • Mix all ingredients, steam for 35 minutes, knead until soft, shape according to taste

Cendol Telang

  • 150gr Glutinous Flour
  • 50gr Maizena Flour
  • 400 ml of water spinach flower
  • Mix all ingredients, cook until thickened transparently, print into ice water
  • Jackfruit Palm Sugar Sauce:
  • 150gr palm sugar
  • 50ml water
  • 1/2 pandan leaf
  • 5 seedless jackfruit
  • 1/4 tsp salt
  • Mix all ingredients, cook until it boils and slightly thickens

Kara Coconut Milk

  • 100ml KARA Coconut Milk
  • 100ml water
  • pinch of salt
  • Cook over low heat while stirring until it explodes

Solution

  • In a serving glass: arrange ice cubes, palm sugar sauce, cendol, mochi, shaved grass jelly,
  • pieces of jackfruit then give coconut milk sauce, serve.
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