50 g of tapioca starch / sago starch
125 g of rice flour
450 ml of water
75 ml of suji leaf water or pandan leaf juice from 10-12 leaves (or mix both suji & pandan leaves)
½ tsp salt
2 tbsp lye water
ice cubes for cooling the dawet jelly
500 ml coconut milk
200 g of gula jawa / palm sugar / brown sugar
7 pieces of jackfruit (cut into 1x1 cm pieces)
fermented cassava or durian (optional)
shaved ice
To serve, fill a glass with shaved ice, cendol, coconut milk, 2 tablespoons of brown sugar syrup (or to taste) and jackfruit. Add fermented cassava or durian (Optional)