Ice Ice Baby

This is es Cendol
a traditional Indonesian dessert and it's Vegan.
I did a post before about cendol here

without flash


Cendol + Coconut milk + palm sugar + ice = Yummm
(yellow stuff is jack fruit)
I think cendol is best made with rice flour instead of mung bean flour.
rice flour - softer cendol
mung bean flour - chewier cendol
Most of the time I ask the palm sugar liquid to be separated, because they usually add too much which makes it way to sweet for my taste.
The Green color comes from suji or pandan leaves, No artificial color there, but sometimes vendors are lazy and use pandan paste instead.

with flash



without flash


The colorful pink fiesta on the right is called es Doger
shaved ice with coconut milk and bright pink rose syrup
(okay... bright pink is not a good sign)
topped with
- fresh coconut meat slices aka white stuff
- sago pearl aka pink pearly stuff on top right
- jackfruit - aka yellowy stuff on top right
- tape (read : tuh-pay) fermented cassava aka yellow stuff on bottom right
- glutinous rice (I think it's also fermented) aka black purply stuff on bottom left
This is totally vegan, but some vendor might add condensed milk on top
and some bread cubes too :)

with flash


verdict :
es cendol looks best without flash
es doger looks best with flash
;P

They both were super good though.

Traditional Desserts

Hmmm.... just look at all those traditional desserts, cookies, cakes, sweets.....
yummm.........
Yes they're not as glamorous and pretty as the famous french desserts and pastries, but they still rock all the way ;p

Usually on weekends, you'll see rows of trays full of desserts on the top of the display shelves.
but it's just a normal weekday when I took this pic, but still :)
Some are Vegan, Some are Vegetarian, Some are not.

Even though sugar is sugar is sugar, but I think traditional desserts are a better alternative than the modern sugary desserts. So I allow myself some sweets every once in a while :D
When you're craving for sweet stuff, going to this place will definitely make you drool.
except.... I'm trying to stop eating sugar for now :)

There are too many dessert names to mention here.
will post individual items soon as soon as I have more time :D *Slurp*

More pic

Kue Rangi

Kue Rangi is another Traditional Indonesian Desserts.
yupppp... a lot of the Traditional Indonesian Desserts are totally Vegan :D

It's made out of sago flour and coconut slices and a tiny bit of salt to taste.
then "baked" on this traditionally homemade baking tray.
usually sold on a street food vendor, served on a banana leaf shaped into a plate, cleverly secured with "lidi" (the ribs of palm leaf)
and drizzled with thick sweet palm sugar, sometimes jackfruit / durian are added for a more intense flavor there.

It's kinda crispy on the outside and chewy on the inside and the sweetness comes from the drizzled sauce............ yummmmmmm............................

What I ate is the one I ordered from a Restaurant at a Mall.
The one you found on the street......... is way more authentic and yummier.
Too bad they're a bit hard to find nowadays.....

But here's a photo of a Kue Rangi seller from Selby

I just love how Selby takes a lot of detailed pics of everything.
Selby, You Rock !! :)



That other plate is Karedok
Another Traditional Indonesian / Sundanese Raw Salad, served usually mixed with sauce made of a tiny bit of galanga (Kaempferia galangal L) + peanut sauce and palm sugar.
I prefer to separate the peanut sauce so I can add just exactly how much sauce I want :)
But more on post on karedok later.... :)

btw, Do you see the jar filled with pickles ?
It's called acar, and it's filled with cucumber, carrots, shredded cabbage, lightly pickled......... well... I don't think it's pickled because it's not pickle-y sour but instead, it's lightly soaked in sugar-salt-chili water (I think)
But it's there on every table so everyone can have as much as they want ;p

Anyhoo....
Kue Rangi rules.......... :)

Traditional Desserts - Kolak Pisang & Biji Salak

This is also one of my favorite Traditional Indonesian Desserts
and yes it's Vegan :)



Kolak pisang is Banana Kolak (top right, in the bowl)
I honestly don't know what kolak/kolek means ;p
It's banana pieces boiled in rich palm sugar & water bath. (pandan leaves included of course)
You can also use fresh ripe banana if you prefer it raw :)
and then when you want to eat it, you just add the coconut milk to it (this is like adding fresh cream to your dairy dessert)
The banana used here is Pisang Gepok
It has a subtle sour-y taste to it. It's just perfect.
It's creamy and sweet and soup-y and it's just heaven.



The other one is Biji salak. (in the blue mug)
Salak is snake fruit (Salacca zalacca)
and biji salak is Salak's pit/seed.
It's probably called biji salak because it ressembles the round shape of salak's pit.
It's made with grated sweet potato mixed with sago flour.
shaped into little ball shapes or rolled into a long cylinder-y shape and cut into small pieces.
then boiled for a short while... just until they float.
then chuck everything into the palm sugar + water mixture
and add a lil bit of coconut milk to serve.
I prefer to make this myself because the ones they sell has more sago flour to sweet potato ratio so it's more chewy with a tiny hint of sweet potato taste.

You can eat the Biji Salak warm or cold.
But I prefer to eat the Kolak Pisang warm and sometimes I add raw ginger juice / boiled ginger water to the mix to add warmth to it ;)
mmmmmmmmm.............. yum yummmmmmmmm.............
You can even mix the two together, like I did :)
mmmmmmm.........yuummmmmmmmmm

Panbis Cookie - Super-easy-to-make cookie

Pancake-Biscuit Cookie = Panbis Cookie
yup... it can be a Pancake or a Biscuit-y Cookie :)
It also requires such simple ingredients.
No baking, No Oven, No hi-tech equipments, No fuss.
No precise recipe.... make according to your taste and fun-chef-wannabe-intuition ;p
It's great when you have no ingredients at home, but want to make a quick tiny batch of cookie that can be eaten in 1 go.
All the ingredients are usually in your fridge and cupboard.
and if you just bought any of the ingredients, you can keep them there for weeks ;) no worries of finishing them up after opening.
So, this is perfect if you're craving pancake or cookies when you're stranded in a remote mountain area with no fresh ingredients and no oven.

This is also an update to the previous recipe,
I added lots of almond meal to the batter and reduce the flour a bit....
waaaaawwwww..... yummmmmmm
It turned out great.



Equipments needed :
Wide non stick pan
Spoon & Bowl

Recipe
(makes around 10 cookies)
Mix everything in a Bowl.
- 1.5 tablespoons of flour, preferably organic whole wheat flour or anything healthier.
- 1.5 tablespoons of almond meal or more
Almond meal = almond powder.
- a pinch of baking soda (I think this also helps thicken the batter)
- a pinch of salt
- a dash of cinnamon powder
- enough (thick) liquid palm sugar, adjust to your level of sweetness taste,
you can always add again after all the ingredients are mxed
- add enough water (If your liquid palm sugar is really runny, then you don't even need to add more water)
- stir with spoon, should be like a thick smoothie consistency.
(If it's too runny, it's not good, but don't worry, just add more almond meal and flour)
- 1 tablespoon of olive oil, mix again (It's easier to add olive oil after the flour's mixed with water)
- I then add lots of black sesame seed and flax seed or anything else.
- or add any other finely chopped nuts of your choice.
You can add whole nuts, but they may get burnt first because they stick out (not inside the batter) when you flip them over on the non stick pan.
- Stir like 2 times ;p just so all the seeds and nuts are evenly distributed.

that's it,
- Take out your Wide non stick pan.
- Low Heat
- Use 1 table spoon to pour the batter onto the pan to make 1 cookie-like-shape.
- Repeat to use up the whole batter.
- Wait a while, flip.
- Don't leave too long if you want to make a Pancake
- Leave longer if you want them to be a crunchier Biscuit-y Cookie.
Remember Low Heat and a tiny bit of patience ;)
- then it's DONE !!!



and flip


It's Vegan !!! but it tastes oh so yummy -- to me :)
It's not like most cookies, It's my version of a Vegan cookie.
It's more of a haha hihi cookie, but it's a success -- to me ;D
It tastes similar to Anzac cookie, actually.
the Almond meal makes it moist and hearty.

- will try to bake it and see what happens.
- actually, will try to leave out the entire flour and see what happens...
will the cookies stick together only with almond meal ?
- will also try to add ginger to see if it turns out to be ginger cookies ;P

Info :
When you're stirring or mxing the batter with your spoon.
Just do it gently and normally, don't do it like you're whisking an egg, we don't want lots of air to go into the batter, it will make holes the Panbis cookies..... I think.
But adding lots of almond batter, makes the Panbis cookies more hole-y...... I think.
(see the little holes on the cookie ?.... that only happens after I add more almond meal to the batter, but that don't matter coz it still taste good)

I don't know if you can just use Palm Sugar powder, it's sometimes called Palm suiker,
but sometimes Palm suiker has added cane sugar / white sugar in it so I prefer to make thick Liquid palm sugar out of Palm Sugar chunks by boiling it, besides, there are sometimes dirt?/sand? residue, so I can strain it first.
Okay, I don't strain it, I just pour the liquid palm sugar slowly so the residue stay on the bottom of the pan.
oh... I'm so practical ;p

I don't know about the usage of non stick pans, some says it's not good, especially when the coating is scratched and you need to always have something on the pan (like oil/water)
so.... I dunno.... :)

and If the Recipe Fails....
Don't blame me ;p
but the Recipe's good tho ;)

PS. Eat the Panbis right away... after a while they get a bit harder, but still totally edible.
PPS. I ate too much Panbis just now.... typical me... I won't be making Panbis for weeks now ;p

Panbis - Pancake Biscuit, Almost ;p

After that late night supper, I was still hungry.
I'm actually craving cisbuits
huh ?
I meant biscuits.....
huhuhuh.... I don't have any Vegan biscuits, I don't bake, I don't own a dehydrator and I don't know how that works actually hohohho..... and I don't have much ingredients at home.

So.... I try making things up...
I made Panbis !!
huh ? well... it's kinda like pancake and biscuit
So it's Panbis ;p



It's pancake-y with crunchy bits.
or it could be thin biscuit-y with crunchy bits.
:)

Recipe :
- 2 table spoons of flour (I didn't have organic whole wheat or anything healthier)
- a pinch of baking soda (honestly I don't know whether adding this make any difference)
- a pinch of salt
- a dash of cinnamon powder
- enough liquid palm sugar
- enough water and stir with spoon, should be like a smoothie consistency.
- 1 tablespoon of olive oil, mix well.
- I then add lots of black sesame seed and flax seed.
basically that's the only kinds of seeds I have right now.



Take out your non stick pan.
Low heat.
pour a spoonful of the batter on the pan so it makes little pancake.
Flip after a while, then it's done....
Donee.... it's that simple ;)

The seeds makes it crunchy.... They're like tiny pancakes with crunchy bits inside.
They look like chocolate pancakes ;)
They also look like thin chocolate chip cookies ;D

Leave longer if you want them crunchier.
mmm... this was actually quite good for a non cook like me ;)

I might have to try putting this in the oven and see what happens.
hohoho....

But then... I went to this site and I'm now drooling...
It's raw biscuit made from nut pulp and other sweet goodness.
It's ten hundred times healthier than my oh-I-just-made-it-up Panbis and I think that was exactly what I was craving for in the first place.....:)
http://greenandcrunchy.blogspot.com/2009/07/making-raw-dehydrator-cookies-from.html
Ohh.. they're so lucky I'm full right now.... otherwise I'm going to have to..... beg for some ;D

but my Panbis is easy and quick and I might make it again sometimes.
I should really just eat fresh fruits :)

PS.
Go here for the updated Recipe of the Panbis cookie :)
I added almond meal
http://healthyrainbow.blogspot.com/2009/08/panbis-cookie-super-easy-to-make-cookie.html

Mango Ice Cream - Vegan - Almost Raw ;)

I made that.... ;D *gloating*

So.......... everyone was eating ice cream at home...green bean ice cream, sweet corn ice cream, red bean ice cream, taro ice cream....
They were eating the traditional coconut based ice cream, which's called Es Puter, translated to "Stirred Ice cream"
well, because it's ice cream, and because you have to keep stirring to make ice cream,
just like any kinds of ice cream ;)
but this one still has added sweet condensed milk.
So I'm looking for alternatives.
Why ?? because they made me want ice cream ;p
Yes there are quite a lot of traditional Vegan ice cream, coconut based, but in most case, milk are added, because people seems to like it more now.

So..........
I'm making Mango Ice Cream.
It's Vegan, it's Almost Raw (everything is Raw, except for the Palm Sugar)

Recipe
wow... another Recipe.......
After reading here and there about Coconut based Vegan ice cream recipe, I've decided not to use any recipes, but there are some preparations though.

How to make Vegan Mango Ice Cream
actually,
just make a mango smoothie (mango pure + coconut milk)
then freeze and eat while almost all frozen
(you can add the liquid palm sugar in the smoothie (lots of sugar and will darken the orange smoothie color) or drizzle the liquid palm sugar later.)
but hey... if you want to spend lots of time in the kitchen....
Here goes :
1. Puree Mango (cut up fresh mango and puree it)
2. Coconut Milk (I prefer raw)
3. Liquid palm sugar or white sugar (or no sugar at all, will explain later)
yes that's that.... that's the recipe !!!
How much of each ?
Just think when you're making a fruit smoothie.
Everything is according to your taste.
It's that simple !!
I like to add more mango, because I want to really taste the intense mango flavor ;)
If you add sugar, make sure you add more, because when the ice cream is frozen, your tastebuds probably got a bit numb, so it needs more sugar to taste sweet.
But you can actually not add sugar and drizzled some of the liquid palm sugar on the ice cream, and it'll make it sweet and you don't have to take in a lot of sugar, which is healthier.

So... here we go :)

I'm using Fresh Raw coconut milk,
So this is also How you make Raw Coconut milk the almost traditional way.
If you manually grate the coconut instead of using a blender, then you are doing it the traditional way all the way ;p
skip the first 3 photos if you're using instant coconut milk.



To make coconut milk, you need to get the old tough coconut meat.
I bought 2 coconuts, scrape the dark outer skin and cut it up with a scissor, yes a scissor ;p
and put it in the blender, add some water, ready to go.



I have more than enough coconut pieces and I put them in plastic bags, and was going to put them in the freezer for later use. and thought to myself, "Why didn't I think of this before?"
So I turned on the blender, and started blending.
But the sound was louder than when you're blending ice cubes, phew... luckily I didn't wreck my blender. Now How can stash those coconut pieces leftovers in the freezer for them to get rock hard and put it on the blender ? That's why no-one ever thought of stashing old coconut pieces in the freezer, well, unless they have a super powerful blender, then, it's OK.
So next time, I don't think I'll use my blender for the old coconuts again ;p
I was thinking of using my juicer, but I don't want to risk it.
I should've just done it the traditional way, that is to not cut up the coconut and grate it manually and add a lil bit of water and start squeezing to extract the coconut milk.
Oh well, you learn something new everyday ;p hohoho



So... even with technology, I still have to manually squeeze the blended coconut and strain it to get the coconut milk.
So that's done...

Next I cut up one big mango, I use Mangga Harum Manis, it's one of the traditional Indonesian Mango variety, which is sweet and juicy and succulent and bright orange.
If you've ever eaten a mango dessert in a Thai Restaurant, you know the one ;)
I almost couldn't stop eating the mango while cutting it, they're so fresh and sweet and slightly sour, just perfect... mmmm I can eat this all day .... need to focus....ice cream... mmmm

Put the mango in the blender.
I didn't add water when blending, instead, I added the coconut milk. this way the mix stays thick. Blend.


So this the mango puree, straight from the blender.
Now you can add white sugar or liquid palm sugar.
Or you can choose NOT to add sugar at all, and you can drizzle the ready ice cream with liquid palm sugar. It's healthier and seriously, the sweetness, tastes about the same.


Liquid palm sugar added.
Remember, that using the liquid palm sugar will cause the bright fresh orange color to turn brownish.
So next time, I'll choose not to add any sugar at all, but will drizzle the liquid palm sugar on the ice cream.That way the ice cream color stays fresh and bright and appetizing and I end up eating less sugar, which is good ;) They taste the same anyway.

And Remember, Make the mix according to your taste,
if you think you need more coconut milk/sugar/mango, add some more.


Mix done. Put in the fridge.
I read that you should stir if every few hours, or put it in a mixer /blender to soften it and put it back in the kitchen.
So I kept going back and forth stiring. The ice cream was kinda flake-y because of the thin ice crystals, so I thought stirring it every hour would eliminate it, but it didn't haha.
This is what I should do.
I should've just left it for around 3 hours, and since it won't freeze rock hard like water would, after around 3-4 hours I can easily put it into a food processer or a spice blender (so you won't need to add water like you would in a normal blender) and blend till smooth and put it back in the freezer, and that's it.


Everytime I stirred, I ate some.... and that whole bowl, turns into just 1 mug.

Thaw a little bit before serving, it melts quickly and you can shape it with a spoon into this :


mmm yummmmm ;)
I can still feel the lil bit of ice crystals, but it's mostly soft and creamy


Add the Liquid palm sugar for decorations


Or just drizzle it like crazy.....
oh boy they melt quickly
yummmm ;D

It may not be the perfect Vegan Mango Ice Cream, but that was good for me :)
It even has my mum's approval, she doesn't even like Mango desserts in general.

Next time it's gonna be avocado+pandan ice cream.
All green.... yummmmmmmmmmm

Getuk and Dadar Gulung - Trad Indo Dessert

What's that ?
well, those are the names of some of Indonesian traditional Vegan Desserts.
well... except the Dadar Gulung.

Getuk or Gethuk is made of Steamed Cassava / Tapioca and then pounded.
added with palm sugar or white sugar.
then moulded into different shapes, and sprinkled with shaved coconut meat.
(or you can eat is just as is without the shaved coconut)
The result is this chewy yummy treats, kinda like a soft fudgy consistency, and totally Vegan :)
The one I have is the simple square ones :)
The V-shaped garnish is from Pandan leaf.


Getuk - Traditional Indonesian Vegan Dessert

The yellowy pale one is Getuk with white sugar.
and the browny one is Getuk with palm sugar.
They come in combination like that, otherwise I'd prefer the palm sugar, because it's well, palm sugar, it has more aroma and it's chewier :)


This other traditional dessert is called
Dadar Gulung. (not Vegan)


The filling is shaved coconut meat cooked with palm sugar and palm leaves is added for the aroma :)
The wrappings is similiar to crepe, it's soft and it has eggs in it.
I thought this has no eggs and ate a few that day, because you can in fact make crepe without egg *i think* but it turns out the batter is added with egg. (1 egg to make around 10-15 rolls)
uaaaa............ but hey... it was good.... but I'll try to avoid it next time ;p hohoho
The green color is totally natural color from suji leaves. (Pleomele angustifolia N.E Brown)

So... Enjoy :)


Dadar Gulung & Getuk

Aloe Vera

So I have Aloe Vera growing all over the house...
they just grow and grow
I guess they just like the super hot weather.

So.......
I've read about the wonderful properties of Aloe.
They say it's even good for hair growth, so just rub it on your scalp..
or better.... put the aloe flesh in a blender... then rub it on your scalp.

I sometimes use it on my face as a mask...
sometimes all over my body...
sometimes it itches too on my skin ;p

How to use Aloe ?
well... you peel the skin and don't get the yellow sap
and use as you like.
I've read that Aloe has a lot of active enzyme, vitamins, minerals, proteins and amino acids.
It's just phenomenal.
There are books about how to use Aloe...
yess... you can rub it on sunburnt skin.

But.... How do you eat Aloe ?
Juicing it is yucky... I can never gulp down slimy Aloe ;p
Some people cut Aloe up to cube size and boil them to eliminate the slime
and then they add sugar water + pandan leaves
So it's like a sweet soupy dessert to be eaten hot or cold.
Which is what my housekeeper made today............



Anddddd..........
I took only the sweet sugary aromatic "soup"
oh allright, the sugar water....
and added fresh raw Alove vera sliced to cubes.
And I ate it like that.....

And as a matter of fact........
it's totally edible.
Yes you can still feel the slimy slime of Aloe when you chew.
But it's just acceptable, just chew quickly and swallow and don't eat too much of it at one time. ;p
So... it's a good way to eat Aloe Vera raw and fresh and benefit from all the amazing properties.

Which comes to my Recipe.
Wat ??? she's doing Recipe ???
heriuharuahra
oh okay, it's not an actual Recipe
but when I was eating the raw Aloe + sugar water
I just thought to myself,
Eating Raw Aloe would be nice with sweet Melon juice with some lemon squirts.
or Watermelon or Cantaloupe.
Just chuck the fruits into the blender, and they are naturally sweet so you don't need to add sugar, plus this way you get the fruit fibres as well. Then add the cubed raw Aloe Vera.
Serve cold
Yummmmmmmmmmm !!!!!!!! :)

Traditional Vegan desserts rocks and some tips.

So every once in a while,
I have Vegan desserts containing refined sugar and refined flour.
(although I don't currently eat carbs and don't drink sugary beverages)
But I so totally have these desserts rarely.

The most important thing is, I know I'm not supposed to eat refined sugar / refined flour.
But I'm allowed to every once in a while.
Why ? just because I want to :)

I try to always get desserts that are Vegan (of course) and without white sugar when possible.
Although, as they say, sugar is sugar is sugar, palm sugar is a better alternative :)
And Living in Indonesia, There are a lot of Traditional Vegan desserts out there :D using natural ingredients such as pandan leaves, suji leaves, sweet potato, glutinous rice, cassava, yam/taro, palm sugar, coconut milk, bananas, buns with mung bean paste etc etc.
They're not made especially for Vegans, but it's just how the Traditional Indonesian desserts have been made since forever. Lucky me huh ? :)

Some tips :

1. Don't feel guilty, Enjoy those yummy Vegan desserts, but be in Control.
I don't feel guilty eating these desserts because it's a healthier kind of dessert and I truly enjoy that dessert and it makes me happy.

So when you really want something, go ahead and have it,
Just realize that you're eating what you want, what makes you happy and you're not over eating it, Don't stuff your self.
Carefully choose what you eat, know what's in the ingredients.
Be in control of what you eat, Enjoy what you eat, and don't feel guilty afterwards. :)
Seriously, don't overeat and don't eat it everyday.
But if you're making a commitment to entirely avoid sugar because of an illness, then please avoid them entirely.

2. Always know what you eat and search for a healthier alternative
Sometimes even the Traditional Vegan desserts have some twist in the ingredients.
Some may add white refined sugar to use less palm sugar or to have a smoother texture.
Some may add sweet condensed milk for taste
Some may add artificial colorings and flavors
Some may add preservatives
So, try to find out what's in the ingredients !!
Look for the best natural desserts :)
If you love cooking/baking, why not make your own ?
*I'd rather find a trustworthy traditional dessert maker though hohohoho*

3. It's better to dip than blend.
this also goes to fruit juices and desserts.
For example, We use avocado as desserts as well here.
I sometimes slice up avocado, and I sprinkle grated palm sugar or I pour a little bit of honey on it and eat it just like that and it's nice and sweet.
But when you're making Avocado juice, that's avocado blended in a blender, with added sugar and people usually add sweet condensed milk, You really DO need to ADD a lot more sugar for the avocado juice to taste sweet.
If you want to reduce your sugar intake, Compare eating the avocado slices with just approx a table spoon (or less) of sugar/honey and the Avocado juice with 3-4 times as much sugar to make it sweet enough for you to eat.
So, it's better to dip than blend.
oh you get the point :)

Chinese style Sekoteng / Cheng Teng

This is a Chinese style Sekoteng (read : Scot-eng)
not the traditional Indonesian sekoteng, though.
If you happen to be in Singapore, it's called Cheng Teng / Cheng Tng.
They may add more stuff in, it depends.

This is what they put in the Chinese style sekoteng here.
Dried longan (my fave), barley, hulled mung bean, white fungus, candied winter melon, lotus seed. They also have red dates, but I don't like it, so it's not in the pic.

They're kinda like a "soup-y" dessert, and it's served with sugar water, I think they add pandan for aroma, but since I'm avoiding white sugar, I made my own "soup" using pandan leaves, ginger slices and palm sugar. It's a healthier alternative and it adds that warm gingery feeling :)
Oh... and I also add lemon grass there, why ? they're in my fridge and it won't change the "soup's" taste since the ginger will overpower the lemongrass's taste anyway, so I just throw em in, it's healthy rite ;p

mmm... golden liquid

So, this is what it looks like , ready to eat, submerged in golden liquid :)
Serve it hot or cold, they're just as good ....
and yes... it's Vegan :)

Cendol / Chendol Dessert

Yuummmmmmmm...........
I've always had a sweet tooth.
Dessertsssss........ I'm there...........

So... we're now talking about Cendol or some people write it chendol.
A totally traditional Indonesian dessert and it's Vegan :)

It's made out of Rice flour
some people add sago starch or mung bean starch (Hun Kwe)
but I don't like it if they use mung bean starch / powder coz the cendol becomes chewy and I prefer the cendol to be soft and smooth and just slides in your mouth. mmmm :)
The green color is from Suji leaves. (Pleomele angustifolia N.E Brown)
yup... it's all natural :)
add a little Pandan leaves, and boil the rice flour together with them and it becomes sticky and green and pass it through this thingy with holes and this is what you get.
or you could use one of those manual potato presser/masher that has little holes in it.

So traditionally, you serve it with palm sugar and coconut milk.
Don't add white sugar, palm sugar is sweet enough, plus it adds that nice chocolatey color and it tastes great with coconut milk.

btw. We have fresh coconut milk readily available here, but If you're Vegan and you buy it in packets in supermarkets, liquid or powder, make sure you read the label, coz they sometimes add milk protein.

So, this is what you get, all ready to eat.
yummmmmmeeeeeeyyyyy........

Ohh... I should put more to fill up the glass.
I just had 3 glasses, so I was quite full then
and I wanted to eat this one after taking the pic, so I didn't fill up the glass ;p
Serve it cold... add some ice cubes if you want.
Some people also add jack fruit cut into tiny pieces.
Add anything you want :D
Enjoy !!