Yield: 4 servings
|The Singapore Food Festival Gala Dinner Menu|
|Exotic dessert of durian chendol.|
SOURCE: OUR CREATIONS: CUISI
(See Tender Veal Satay recipe for details on full menu) INGREDIENTS Durian Puree 250 gms Fresh Coconut Milk 150 ml Gula Melaka 20 ml Pandan Chendol 40 gms Agar-agar 40 gms (cut into diagonal shapes) Red Beans 80 gms (cooked) Vanilla Ice-cream 160 gms Young Coconut 4 nos METHOD 1. Blend in the durian paste coarsely and mix in with coconut milk. Keep cool. 2. Add in all the ingredients together and ready to serve. 3. Serve with one scoop of vanilla ice-cream on the durian chendol.
Submitted By SHERREE JOHANSSON On 10-14-94