8 pcs Jackfruit
150 g Grass Jelly
3 tbsp Sugar
150 g Palm Sugar
2 Pandan Leaves
150 ml Water
150 Ice Cubes
Remove seed, and cut the jackfruit into ½ cm strips.
Cut the grass jelly into 1 cm cubes.
In a saucepan, add water, brown sugar, sugar, pandan leaves and cook over medium heat for about 10 minutes. Stir well until the sugars are dissolved and thickened. Remove from heat and set aside.