Ingredients (Selendang Mayang):

750 ml water

25 gr rice flour

2 pandan leaves, knotted

1/2 tsp salt

125 gr sugar

1/2 tsp food coloring (red or pink)

100 gr sago flour

Ingredients (Coconut Milk Sauce (stir, bring to boil)):

750 ml coconut milk from 1 grated coconut

1/2 tsp salt

1/2 tsp sugar

3 pandan leaves, ripped

Ingredients (Palm Sugar Syrup (simmer until thick)):

300 gr palm sugar, finely sliced

1/4 tsp salt

300 ml water

Process:

Selendang Mayang:

The first ,mix 250 ml of water with sago palm flour, and rice flour. Set aside.

The second, Boil the remaining water, pandan leaf, salt, and sugar until dissolved. Remove and strain.

The third, heat again the mixture of water and pandan leaves over low heat (#2), add the sago palm
flour mixture (#1), stirring quickly until well blended, bring to a boil. Lift.
The fourth, pour the mixture into a mixing pan and “smooth” it out. Drizzle with the red dye, smooth
with a brush until the entire surface is colored red. Let it cool down and harden slightly.

Finally, This will be the Selendang Mayang dough.

Presentation: Spoon thinly the Selendang Mayang ‘dough’, put in serving glasses, pour coconut milk
and sugar water. Add ice cubes and serve cold.

https://recipesaroundtheworld.com/recipes-around-the-world-selendang-mayang-fce97114f83a