Red cendol ingredients :

• 25g Mungbean flour
• 150ml Coconut milk from ¼ whole coconut
• 1/8 tsp Salt
• 1 drop Pink food colouring

Green cendol ingredients :

• 200g Green cendol
• 200g Wong Coco Nata de Coco Cubes
• 800g Shave ice

Brown sugar syrup ingredients :

• 250ml Potable water
• 500g Refined brown sugar
• 3 Pandan leaves, knotted
• 1/4 tsp Salt
• 3 Jackfruit meat, diced cut

Coconut milk dressing ingredients :

• 750ml Coconut milk from whole coconut
• 2 Pandan leaves
• 1/2 tsp Salt

Method :

• Cendol : Combine mungbean flour, coconut milk, salt, and pink food colouring.  Boil until thickened.
• Make a mold using a cendol mold.  Retain cendol mold in a bowl filled with ice cubes and ice water.  Let to chill.  Take away and strain.
• Brown sugar syrup: boil water, brown sugar, pandan leaves, salt and jackfruit until the brown sugar is dissolved and thickened.
• Coconut milk dressing: bring coconut milk, pandan leaves and salt to boil.
• Serve red cendol, green cendol and Wong Coco Nata de Coco Cubes with coconut milk dressing, brown sugar syrup and shave ice.

Serves 6