Cendol is type of traditional dessert often served in Malaysia,Indonesia and parts of Singapore, Thailand and Burma.
It consists of small green jelly-like noodles sweetened with palm sugar syrup and coconut milk and served chilled.
The term "cendol" refers to the green noodles, which are made with rice flour and can be served many different ways.
Bahan Membuat Cendol Homemade
- 125 gram tepung beras.
- 2 sdm tepung kanji.
- 600 ml air pandan suji.
- 1/2 sdt garam.
Langkah Memasak Cendol Homemade
- Blender 20 lembar daun pandan dan daun suji dgn air hingga halus. Saring dan ambil airnya, ukur jadi 600 ml..
- Campur tepung beras, kanji dan garam. Tambahkan air pandan dan aduk rata hingga tidak ada yg menggumpal dan adonan licin..
- Masak adonan diatasi api kecil adonan kental dan matang, saat memasak harus selalu diaduk agar tidak gosong..
- Cetak adonan diatasi baskom yg berisi es batu dan air. Cetak menggunakan cetakan cendol atau bisa juga menggunakan piping bag yg dipotong ujungnya dan dipencet-pencet. Lakukan hingga adonan habis. Cendol siap dibuat minuman ataupun puding 😁😁.
Cendol is often sold as a street food by hawkers and food courts. What makes cendol dessert special is that it is made up of many different textures (crunch from the ice, smoothness from the coconut milk, and softness from the jellies). Often, it is served with other ingredients such as. Transfer the mixture to a cendol mould (see Note). Using short, quick movements, push the mixture into a bowl of iced water to form the cendol.
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