Cendol The term "cendol" refers to the green noodles, which are made with rice flour and can be served many different ways. Cendol is a coconut-milk-based dessert topped with delicious pudding-like strands, glutinous rice, kidney beans and cream corn. This vegan dessert is sweetened with palm sugar which is easily found in Southeast Asian countries like Indonesia, Singapore and Malaysia.

Bahan Membuat Cendol

  1. 70 gr tepung tapioka.
  2. 90 gr tepung beras.
  3. 10 lembar daun suji.
  4. 2 lembar daun pandan.
  5. 2 gandu gula aren.
  6. Sejumput garam.
  7. 1 bungkus santan kara (65ml).
  8. 750 ml air.
  9. Es batu.

Langkah Memasak Cendol

  1. Blender daun suji dengan air. Lalu saring..
  2. Campur air hasil perasan daun suji dengan tepung tapioka dan tepung beras. Harus tercampur rata sebelum menyalakan kompor.
  3. Setelah tercampur. Tepung tidak menggumpal, nyalakan kompor api sedang..
  4. Masak sampai mengental. Seperti dodol. Selama dimasak harus terus diaduk supaya tidak gosong adonannya. Dan matang merata..
  5. Setelah adonan lengket matikan api. Siapkan cetakan saringan. Dan baskom berisi air+es batu.
  6. Saring adonan menggunakan saringan. Ujuran saringan mempengaruhi ukuran cendol. Saring diatas baskom es..
  7. Cendol siap disajikan dengan air gula, santan, dan es batu. Taraaaa.

Like most Malaysian street sweet snacks, its flavour profile is based on the holy. Cendol is essentially a bowl of shaved ice topped off with coconut milk, palm sugar syrup, and green rice flour jelly that gives the dessert its name. This popular sweet treat can usually be found in various street vendors around town, whether in KL or PJ. Each bowl varies from vendor to vendor, which each one having its own twist to the dessert. Penang cendol is another Malaysian classic to add to your must-try Penang food bucket list!.

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