Difference between revisions of "Es Cendol"
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# Thaw the 'banh lot' in cold [[water]], rinse once or twice afterwards. | # Thaw the 'banh lot' in cold [[water]], rinse once or twice afterwards. | ||
# Boil the [[coconut milk]] with [[palm sugar|coconut sugar]] until they are completely mixed together. | # Boil the [[coconut milk]] with [[palm sugar|coconut sugar]] until they are completely mixed together. | ||
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# Serve immediately, more of the ingredients can be added to taste. | # Serve immediately, more of the ingredients can be added to taste. | ||
| − | [[Category:Bruneian | + | [[Category:Bruneian cuisine]] |
| + | [[Category:Dessert Recipes]] | ||
[[Category:Palm sugar Recipes]] | [[Category:Palm sugar Recipes]] | ||
[[Category:Coconut milk Recipes]] | [[Category:Coconut milk Recipes]] | ||
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Latest revision as of 07:01, 14 July 2012
Description
Cold dessert
Ingredients
- 1 pack (12 oz) of frozen "Banh Lot" (available at Oriental store)
- 1 can of coconut milk, preferably one made for dessert
- ¼ lb of coconut sugar or "gula jawa" (brownish colored)
- ice cubes
- cold water
Procedures
- Thaw the 'banh lot' in cold water, rinse once or twice afterwards.
- Boil the coconut milk with coconut sugar until they are completely mixed together.
- In an individual serving glass (or dessert bowl), put in:
- 3 to 4 tbsp of banh lot
- 4 – 5 tbsp of the mixing of coconut milk and coconut sugar
- add cold water (1 tbs) and ice cubes (can be crushed, if wanted).
- Serve immediately, more of the ingredients can be added to taste.
