Cendol

Ingredients

• 500 ml cold water
• 100 g kuih bangkit (cendol) vermicelli
• 200 ml palm sugar
• 2 lemons
• 1 tablespoon sago water
• 1 tablespoon gelatin
• 1 tablespoon water
• 1 tablespoon condensed milk
• 2 tablespoons cream
• Ice
• Cherries or fresh fruit for decoration

Method

1. In a pot, boil the water with the kuih bangkit (cendol) vermicelli for 5-7 minutes, until the strands are fully dissolved.
2. Drain the vermicelli and immerse it in cold water for 10-15 minutes until it is completely cooled.
3. Prepare the palm sugar: mix the palm sugar with sago water and sago in a bowl.
4. In another bowl, dissolve the gelatin in warm water and stir gently.
5. Add the gelatin to the palm sugar and water mixture and stir until the gelatin is completely dissolved.
6. Pour the palm sugar and gelatin mixture into a serving dish and refrigerate until it is fully cooled.
7. Peel the lemons, extract the juice and mix it with the condensed milk and cream.
8. Pour the cold cendol strands into a large glass, add the lemon juice, condensed milk, and cream, and stir well.
9. Decorate with cherries or fresh fruit of your choice and serve immediately with ice.