Cendol (Coconut Cream Dessert)

Ingredients	Quantity
Water	2 cups
Cooked moong dal	¼ cups
Tapioca flour	250gms
Pandan essence	¼ tsp
Green colour	¼ tsp
Coconut milk	2 cups
Salt	¼ tsp
Crushed ice	as required

Bring the water to a boil. Add green color. 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.