Malaysian Chendol With Coconut Rum by Chef Alfie Jerome Mossadeg Posted on January 24, 2017 0 Comments0 Ingredient: Half a peck of Coconut Rum Half a peck of Kahlua 60 gram of Coconut Ice-Cream 1 teaspoon Roasted Coconut Flakes 2 tablespoon of Chendol 1 Tablespoon of Palm Sugar 1 Tablespoon of Boil Red Beans 1 frozen Glass
Sunday Feast – The Social Brunch at Hyatt Regency Phuket Resort บุฟเฟ่ต์วันอาทิตย์ “The Social Brunch” ไฮแอท รีเจนซี่ ภูเก็ต รีสอร์ท