Lengkong very soft, chewy like jelly or pudding, deep black color gel. People in other areas such as the Java call black grass jelly. According to the information I get from wikipedia and other sites, Lengkong or black grass jelly is tentative plant extracts (dazzling palutris) that have been dried. This type of plant is able to produce black grass jelly. The leaves contain a provisional nutritional value per 100 grams is quite good, especially in terms of mineral and vitamin content.Ingredients
This dessert can be sweetened to taste, adding more, or less, of the milk mixture and the syrups. Pandan extract simulates the rich flavor of pandanus leaves, widely used in Southeast Asian cooking, and is available, along with the palm seeds and sweetened beans, at pan-Asian stores such as 99 Ranch Market. Rose extract is available in specialty spice shops as well as in Asian markets.- 50g red beans, cooked till soft
- 50g sweet corn
- 50g lengkong (jelly), cubed
- 50g cendol
- 50g agar-agar strand, cooked
- 50g sago - cooked, add a drop of coloring
- 100g mixed fruit in syrup
- 4 tsp red syrup
- 4 tsp brown syrup
- 2 tsp sweetened condensed milk
- 2 tsp evaporated condensed milk
- 1 big bowl of shaved ice