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
Lunch @Big Fish Restaurant & Bar A nice place to relax and pamper yourself, with their service mind and well-trained staffs.