Ingredients :

• 250g Ready-to-use green fermented sweet cake sticky rice (tape ketan)
• 250g Ready-to-use black fermented sweet cake sticky rice (tape ketan)
• 250g Granulated sugar
• 100g Wong Coco Nata de Coco Dugan
• 100g Wong Coco Nata de Coco Cubes
• 500ml Coconut milk
• 1/2 tsp Salt

Method :

• Mix coconut milk, salt and granulated sugar until combined.   Bring to boil over low heat.  Set aside to cool.  Divide into two parts.
• Mix green fermented sweet cake sticky rice with one part of the coconut milk.  Blend with an electric mixer until soft.  Add Wong Coco Nata de Coco Dugan; stir evenly.  Chill in a freezer until frozen.
• Mix black tapai sticky rice with the other part of coconut milk.  Blend with an electric mixer until smooth.  Add Wong Coco Nata de Coco Cubes, stir until combined.  Chill in a freezer until frozen.
• Scoop the green and black fermented sweet cake sticky rice ice into ice cream glasses.
• Ready to serve.