Add 1tbsp raja chuna and 100ml of water and mix it well. Keep mixing until the powder dissolves.

Keep it aside and wait until the chuna and water are segregated and the water is clear.

Now in a pan add 2 cups of rice flour, 2tbsp tapioca starch, 1 cup of water(raja chuna water), and 3 cups normal water.

Keep stirring it until the mixture dissolves.

Now add 2 drops of pandan food coloring and keep stirring it.

If the batter thickens or uneven texture, turn the heat down and add more water.

You need to keep stirring until the texture is even and shiny. Make sure it doesn’t burn underneath.

Keep adding water if it’s uneven.

You can test the cendol by adding it to cold water. If it cannot maintain its shape it’s not ready yet.

Once the batter looks shiny and even stir it for more than 5mins.

Take a sieve and cold water underneath, start pouring the mixture, and with a ladle help, it passes through the sieve.

You can add it to any dessert you want to.

In a saucepan add 1 cup coconut milk, a pinch of salt, 6tbsp sugar, and water to balance the consistency. Keep stirring until the sugar dissolves.

Serving- in a bowl add the diced agar-agar jelly, sticky rice, green ai-yu jelly, soaked basil seeds, 3tbsp the green droplets we just made, and top it with the coconut milk mixture.

Add 2 bread slice and enjoy it.