CENDOL HUNKWE BLEWAH (MUNGBEAN CENDOL CANTALOUPE)

Cendol Ingredients:

• 300 grams cantaloupe, mashed
• 1 pack mungbean flour
• 650 ml water
• 1/4 tsp salt
• 50 grams sugar

Complement Ingrdients:

• 1 piece avocado, scratching
• 6 pieces jackfruit, cut
• 200 grams black grass jelly, cut
• 100 grams fermented cassava, cut
• 150 grams green coconut, scratching
• 50 grams red pacar cina, boiled
• 1000 grams shaved ice

Sugar Syrup Ingredients:

• 250 grams sugar
• 1 sheet screwpine leaves
• 250 ml water

Coconut Milk Ingredients:

• 400 ml coconut milk ( 1 piece coconut)
• 2 sheets screwpine leaves
• 1/2 tsp salt

How to make Mungbean Cendol Cantaloupe:

1. Mix all cendol ingredients. Cook until boiling.
2. Pour batter into cendol mold. Put into bowl that contains with water and ice. Drain.
3. Sugar syrup: Boil sugar, screwpine leaves, and water use low heat until coagulate. Chill.
4. Boil all coconut milk ingredients until boiling.
5. Arrange cendol and complements. Serve with sugar syrup, coconut milk, and shaved ice.