Coloured Ice dessert with Jackfruit, Thai cendol, mung beans, seaweed

As the heat continues well into autumn this year, it is appropriate and desirable to have a cooling dessert.

Since we're at Vietnamese Grill Meat in the last post, I'd like to introduce an Indochinese dessert. The Vietnamese call it "three coloured ice" while the Malays call it "ice kachang (nuts). I'm adding a Thai version of green threads or "lod chong" (Indonesian version is cendol).














Ingredients
- The fresh whole jackfruit costs a whopping AUD18 but we missed the fruit since our last trip to Cairns more than five years ago. Most of the time, we use imported canned jackfruit. Not only are they cheaper, they are quite tasty. However, it can be a gable because canned fruit are sometimes soggy and bland.
- Boiled Thai "green worms" made of sago starch with pandan and colouring.
- Palm seeds or attap seeds in syrup.
- Steamed coatless mung bean
- Soaked transparent seaweed (agar-agar) cut into small strips.

Liquid : 
- Coconut milk (good quality - either Kara or Ayam)
- Boiled chopped palm sugar (Malaysian preferable for full flavour or Thai if you prefer lighter taste) & filtered for impurities and insects















It helps that I have a very good ice shaver that churns out fine snow from ice cubes.

To assemble : put a bit of everything into a bowl. Add the liquid.
Scoop shaved ice over and mix. Eat it quickly before the ice melts.