Whether you think of it as a dessert or drink, cendol is kind of a big deal in most of Southeast Asia. And don't be afraid of those floating green things, they're just gummy worms!
Salt 1/2 teaspoon
Sugar 3 tablespoon
Palm sugar 1/2 cup
Lychees 8-12 canned
Jackfruit 1 can
Mung bean flour 1 cup
Pandan paste 1/2 teaspoon
Shaved ice 2 cups
Coconut milk 2 cans
In a pot, add your mung bean flour along with sugar, salt and a splash of pandan paste.
Add 2.5 cups of water and bring it up to a simmer.
Add mixture into the ricer.
And rice it out into the bath.
Let the cendol worms sit for about 15 minutes to firm up.
Slice your palm sugar. Then melt it down with 1/4 cup of water.
Let it simmer for 1-2 minutes.
Add your cendol worms into the glass.
Add jackfruit, lychee and coconut milk.
Top the glass with shaved ice and drizzle some palm sugar syrup.