- 500 green cendol
- 200 g brown sugar
- 125 ml water
- 1250 ml coconut milk
- Crushed ice
- 1 tsp salt
- 150 g sliced jackfruit
How to make :
- Boil the coconut milk in a pan, add salt and pandanus leaves, cook until done, set aside.
- In another pan, boil water and brown sugar until thick (like syrup) and sieve, set aside.
- Put the brown sugar syrup and cendol in a glass, add the sliced jackfruit and crushed ice.
- Pour coconut milk on top and serve immediately.