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
- Bahan Cendol :.
- 150 Gr Tepung Beras.
- 25 Gr Sagu.
- 25 Gr Tepung Hunkwe.
- 100 Ml (Air Daun Pandan & Suji).
- 600 Ml Air Mateng.
- 1/2 Sdt Garam.
- Saos Gula :.
- 300 Gr Gula Merah.
- 200 Ml Air.
- 2 lbr Daun Pandan (simpulkan).
- 1 Sdm Maizena larutkan dg sedikit air.
- Bahan Santan :.
- 200 Ml Santan Kental kara.
- 300 Ml Air Mateng.
- 1 Sdth Garam (Selera).
- Vanili Bubuk.
- Secukupnya Es Batu.
- Tambahan : Tape biar makin segerrrr.
Langkah Memasak Cendol Homemade
- Siapkan wajan antilengket, tuangkan air matang dan air pandan suji.
- Masukkan semua tepung2an dan garam, aduk sampai rata.
- Setelah rata, nyalakan kompor dengan api kecil sambil terus diaduk2.
- Aduk terus sampai matang dan berbentuk bubur..
- Masukkan ke dalam ppingbag dan gunting ujungnya, siapkan baskom isi air matang, cetak cendolnya..
- Setelah semua selesai, masukkan es batu..
- Cara buat Saos gula, campur semua bahan (kecuali maizena) lalu masak hingga mendidih. setelah mendidih baru masukkan maizenanya. aduk rata sampai mengental.
- Cara buat santan, campur semua bahan lalu masak hingga mendidih.
- Sajikan dengan tape lebih segerrr loh.
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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