.jpg&w=3840&q=75)
4 Serves
81 Mins
In a saucepan, combine mung bean starch, pandan extract, and water. Whisk until smooth.
Flag a recipe, ingredient, instruction, timing, or safety issue for review.
.jpg&w=3840&q=75)
TunisianVitamin K
3 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
1 mg / 16 mgVitamin B5
1 mg / 5 mgVitamin B6
0 mg / 1.7 mgVitamin B12
0 µg / 2.4 µgFolate
195 µg / 400 µgCalcium
135 mg / 1,300 mgIron
2 mg / 18 mgMagnesium
89 mg / 420 mgPhosphorus
192 mg / 1,250 mgPotassium
609 mg / 4,700 mgSodium
127 mg / 2,300 mgZinc
1 mg / 11 mgCopper
0 mg / 0.9 mgManganese
1 mg / 2.3 mgSelenium
6 µg / 55 µgFiber
5 g / 28 gSugar
41 g / 50 gSaturated Fat
5 g / 20 gCholesterol
0 mg / 300 mgCaffeine
0 mgNet Carbs
56 gAlcohol
0 g
Cook the mixture over medium heat, stirring constantly until it thickens into a translucent, glossy green paste.
Prepare a bowl of ice water. Press the hot jelly mixture through a cendol press directly into the ice water to form the noodles.
In a separate small saucepan, simmer palm sugar with a little water until it dissolves into a thick syrup.
Assemble the dessert by placing a portion of the green noodles into a glass, adding coconut milk, and drizzling with the prepared palm sugar syrup.
10
g61
g6
g
Japanese