8cm (3 inch) block palm sugar (gula Melaka),
or 185g (6 oz) brown sugar
1 pandan leaf (optional)
2/3 cup water
shaved or crushed ice
Method :
Prepare green
pea flour beans and cool.
Steam sweet
potato or yam until tender, but not too soft. Cut into 0.5cm (1/4 inch)
dice. Chill. Stir salt into coconut milk.
Crumble palm
sugar into a saucepan, add water and pandan leaf and simmer until sugar is
completely dissolved. Strain and discard leaf. If brown sugar is used pour
into a small saucepan with water and bring to the boil. Cook until color
has changed to a deep golden brown and the syrup is very sticky. Remove
from heat, cover hand and carefully pour in 1/3 cup cold water. Chill.
Into small
glass bowls place a spoonful each of diced sweet potato or yam, green pea
flour 'beans' and crushed ice. Pour in a generous amount of sugar syrup
and coconut milk.
