Recipe details are AI-generated from the video and may contain errors — for reference only.
Cut the green jelly and black jelly into small cubes, and prepare other filling ingredients such as green grass jelly, tapioca pearls, and sugar palm fruit.
Watch out
Cut the jelly into uniform sizes so that every bite is balanced and looks neat.
Prepare an empty pot, add 4 packets of instant coconut milk, 250 g granulated sugar, 1 l water, and 1 tsp salt, then stir well until combined.
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Make sure the granulated sugar is completely dissolved when stirring so the coconut broth does not become grainy at the bottom of the pot.
Use a heat-resistant cloth or glove when moving or turning off the stove for the pot of hot liquid to avoid burn risks.
Cook the coconut milk while stirring until slightly warm, then add the pandan leaves and 6 sticks of thinly sliced palm sugar. Continue cooking while stirring until boiling and the sugar dissolves, then turn off the heat.
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Stir the coconut milk continuously and gently during heating so the milk does not break and stays rich.
Take a serving bowl, arrange sugar palm fruit, green jelly, black jelly, green grass jelly, and tapioca pearls into the bowl, then add ice cubes and the palm sugar coconut broth as needed.
Watch out
Do not add too much ice so that the coconut broth and fillings mix evenly when stirred.
Put sugar palm fruit, black jelly, green jelly, tapioca pearls, and grass jelly into plastic cups for a business idea, then add ice cubes and pour the palm sugar coconut broth.
Watch out
Make sure the plastic cup is tightly covered or ready to serve so it does not spill when carried by customers.
