Ice Dawet Telasih

½ kg of rice flour is made cendol
¼ kg of rice flour, mix with coconut milk from ½ coconut and salt to taste and make porridge marrow
1 kg sugar, melted
¼ kg of black sticky rice, add sugar to taste and boil the glutinous rice porridge
½ ounce telasih
2 eggs coconut, coconut milk ½ made ​​for porridge and 1 ½ points made ​​coconut milk for the gravy
Suji leaf juice to taste
Pandan leaves to taste
Sufficient water
Shaved ice to taste

Method:

Make cendol:

1. Combine ¾ kg of rice flour with water to form a thick batter,
2. Cook and keep stirring for about one hour,
3. Put the suji leaf water as a dye and put pandan leaves,
4. Once cooked, form dough into a cendol with cendol sieve and boil again a few minutes.

Presentation:

1. Prepare a bowl of ice,
2. Enter cendol, black glutinous rice porridge, porridge and telasih sufficiently,
3. Guyurkan liquid sugar and coconut milk to taste,
4. Enter your shaved ice to taste,
5. Ice dawet telasih ready to treat thirst.

Nb: When making cendol too complicated, bisadiganti with cendol directly so that you can buy in the market - a traditional market. The price is affordable.

For 10 servings