Ingredients:
- 3 leaves of pandan
- 20 leaves of suji
- 3 packs of gelatin
- 2 liters of coconut milk (from 2 coconuts)
- 200 grams sugar
- Salt to taste
- 100 gr green cendol
How to make:
- Mashed suji and pandan leaves until creamed. Juicing. Add water until the size to 50 cc.
- Add this mixture into the coconut milk. Cook with gelatin, sugar, and salt, stirring constantly.
- Mix with cendol.
- Pour in a rectangular mold and let it freeze.
- Once finished it will create 2 layers. Clear and turbid.
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