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BRING the water to a boil. Add green colour. Mix the cooked moong dal with tapioca flour and add to the boiling water. Mix well to a smooth dough and add the pandan essence. Knead well, roll out into a sheet and cut into strips. Cook the strips in boiling water and transfer them to cold water. Keep the cendol aside. Dissolve palm sugar in a cup of water and set aside. Mix coconut milk with salt. To serve: Put cendol into a tall glass, add palm sugar syrup, coconut milk and top with crushed ice. NOTES : Coconut cream dessert
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|Serving Size: 1 Serving (56g)|
|Recipe Makes: 4 servings|
|Calories from Fat: 1 (1%)|
|Amt Per Serving||% DV|
|Total Fat 0.1g||0 %|
|Saturated Fat 0g||0 %|
|Monounsaturated Fat 0g|
|Polyunsanturated Fat 0.1g|
|Cholesterol 0mg||0 %|
|Sodium 6.2mg||0 %|
|Potassium 154.1mg||4 %|
|Total Carbohydrate 51.1g||15 %|
|Dietary Fiber 0g||0 %|
|Sugars, other 51.1g|
|Protein 0.1g||0 %|
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Calories per serving: 199
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