Make Souvenaid a part of your everyday

INGREDIENTS

• 1/2 bottle (60mL) Souvenaid Vanilla
• 2 1/2 Tbsp (40mL) reduced fat coconut milk
• 2 Tbsp (25g) chendol jelly
• 2 Tbsp (20g) dried red bean, soaked overnight with hot water
• 1 piece (5g) pandan leaf
• A pinch (1g) salt

Palm Sugar Syrup

• 2 Tbsp (30mL) water
• 1 tsp (10g) Gulat Melaka
• 1 piece (5g) pandan leaf

METHOD

1. For palm syrup, place all sugar syrup ingredients in a small pot and heat until sugar melts. Set aside to infuse pandan flavour into the sugar syrup.
2. Steam the red beans for around 20 mins till it is well cooked.
3. In another small pot, add coconut milk, pandan leaf and salt, then bring it to boil on low heat. Do not over boil, as the mixture may separate. Set aside.
4. When the milk is cooled, remove pandan leaf and mix in Souvenaid.
5. Stir the mixture well and chill it in a small serving bowl with chendol jelly and red bean.
6. Drizzle some palm sugar syrup into the mixture before serving.