50 g tape (tapai) cassava
50 g grass jelly
4 pcs jackfruit
50 g sugar palm fruit (known also as kolang kaling)
1 young coconut
4 tbsp sweetened condensed milk
60 ml coco pandan syrup
200 ml crushed ice
Coconut milk ingredients:
200 ml coconut milk
½ tsp salt
2 pandan leaves
Cut the coconut in half, and pour the coconut water into a container. Then use a spoon to scrape the coconut flesh from the shell. Set aside.
Cut the grass jelly into 1 cm cubes, and set aside.
Cut the tape cassava into 1 cm lengths, and set aside.
Cut the jackfruit, remove the seeds, then cut into 1 cm cubes, and set aside.
Cut the avocado into half and remove the seed. Then cut into 1 cm cubes, and set aside.
In a pan, add 200 ml of coconut milk, salt, pandan leaves and cook over medium heat until it boils. Turn off the heat and cool to room temperature.
In a serving bowl, combine the tape cassava, grass jelly, jackfruit, avocado, sugar palm fruit, and young coconut flesh.
Add crushed ice, spoon some coconut milk over the ice, add sweetened condensed milk, and coco pandan syrup. Serve immediately.