Ingredients:

• 100g Basil seeds
• 200g Grass jelly, diced cut
• 250g Cassava fermented sweet cake (tape), diced cut
• 250g Wong Coco Nata de Coco Cubes
• 5tbsp Rose scent syrup
• 500cc Coconut milk, from 1/2 whole coconut
• Shave ice, to garnish.

Method:

• Mix basil seeds with Wong Coco Nata de Coco cubes, grass jelly and fermented sweet cake.
• Coat with syrup, then top with coconut milk and shave ice.
• Ready to serve