Lod Chong Singapore Young Coconut

Ingredient :

  • Tapioca Starch – Special Flying Rabbit Brand 400 g (for making noodles)
  • Tapioca Starch, Flying Rabbit Brand, 50 g (for making soft dough)
  • 1/2 cup dried butterfly pea flowers
  • Clean water
  • Ripe jackfruit
  • Smell of cat milk
  • Coconut milk 500 g
  • Coconut sugar 230 g
  • Young coconut meat 500 g (as you like)
  • 400 g of coconut water
  • 1 Teaspoon of salt
  • Pandan leaf
Tapioca Flour

Method :

Step 1

Add tapioca starch, flying rabbit brand. and pour hot water

Step 2

Then knead the flying rabbit brand tapioca flour. to be homogeneous (while the dough is still hot)

Step 3

Rolled until thin and cut into strips as needed

Step 4

and bring to a boil in hot water If the noodles are cooked, they will have a clear color and float up.

Step 5

Then scoop to knock out cold water.

Step 6

Let's continue with coconut milk. Put the coconut milk on fire, add salt and sugar. The poor coconut milk boils.

Step 7

Finally, add coconut meat. and bring it down to cool down

Step 8

Ready to serve Add ice to refresh