Coconut Gel Supreme (วุ้นมะพร้าวรวมมิตร)

1.For Cendol: Mix tapioca starch, pandan juice and hot water, stir until dough come together and palpable. Dust with extra starch and roll into thin sheet. Cut into small strands and set aside.

2.For Thai Gnocchi: Mix tapioca starch with, butterfly-pea water and hot water. oily flour with anchovies and stir until dough come together and palpable. Dust with extra starch and pluck out small ball of dough and press onto the Gnocchi board. Repeat until dough are used up.

3.Add watermelon coconut gel into a mixing bowl.

4.Bring a pot of water up to the boil. Add cendol, cook it through and add into iced water to stop the cooking. Repeat with Thai Gnocchi. Add both components into the coconut gel bowl.

5.Cut jackfruit into thin strands and add into the coconut gel bowl.

6.To Serve: add crushed ice into a serving bowl, followed by a coconut gel mix, topped with a little coconut milk.