4 Serves
76 Mins
Whisk together rice flour, water, and pandan extract in a saucepan until smooth.
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TunisianVitamin B1
0 mg / 1.2 mgVitamin B3
1 mg / 16 mgVitamin B5
0 mg / 5 mgVitamin B6
0 mg / 1.7 mgFolate
10 µg / 400 µgCalcium
11 mg / 1,300 mgIron
1 mg / 18 mgMagnesium
28 mg / 420 mgPhosphorus
76 mg / 1,250 mgPotassium
174 mg / 4,700 mgSodium
9 mg / 2,300 mgZinc
1 mg / 11 mgCopper
0 mg / 0.9 mgManganese
1 mg / 2.3 mgSelenium
6 µg / 55 µgFiber
2 g / 28 gSugar
2 g / 50 gSaturated Fat
25 g / 20 gCholesterol
0 mg / 300 mgCaffeine
0 mgNet Carbs
14 gAlcohol
0 g
Cook the mixture over medium heat, stirring constantly until it thickens into a translucent green paste.
Press the hot mixture through a cendol press or sieve into a bowl of ice water to form the jelly noodles.
In a separate small saucepan, melt the palm sugar with a splash of water to create a syrup.
Assemble the dessert by layering the jelly noodles, coconut milk, and palm sugar syrup in a glass, adding shaved ice as desired.
10
g61
g6
g
Japanese