Cooking Instructions

Sweet-noodles in coconut milk syrup (Sarim)

Put mung bean flour and water into a mixing bowl, and mix together. Filter with white
cloth. Pour into a large heavy bottom sauce pan. Heat over medium-low heat. Stirring
constantly until the fl our starts to turn a bit sticky. When dough changes and looks clear,
remove from the stove. Pour the cooked flour mixture into the bottom half of the Sarim
maker until full. Then, using the press, push the dough down equally through the holes
into a bowl of cold water. Leave the noodles in the cold water for about 5 minutes. Drain
well and set aside. Use pandanus juice for green color, concentrated zalacca flavored
syrup dissolved in water for pink color and make as in the steps above. To make the syrup
for the Sarim, mix the concentrated zalacca syrup and the pure coconut cream together
(a drop of jasmine odor can also be added or bake with smoky candle scent.) Serve by
putting all 3 colors of the Sarim into shallow bowlsand pour over a few tablespoons of the
coconut milk syrup and top with finely crushed ice.