Homemade Cendol/Dawet It is a common Southeast Asian dessert. This is my recipe to replicate the Javanese style cendol, which is very simple to make. I've come to realize that different countries have slight adjustments to the topping but the base concept.

Bahan Membuat Homemade Cendol/Dawet

  1. 130 gr tepung beras.
  2. 2 sdm tepung sagu/tapioka.
  3. 650 ml air.
  4. 50 ml endapan daun pandan suji.
  5. 1/2 sdt garam.

Langkah Memasak Homemade Cendol/Dawet

  1. Satu hari sebelum saya sudah blender 30lembar daun pandan dan di endapankan hingga esoknya. Buang air yg bening simpan endapannya.
  2. Campur air dan endapan pandan.
  3. Ambil sebagian air campuran pandan. Tambahkan tepung dan garam,aduk hingga rata.
  4. Lalu satukan semua bahan. Ini saya pisah supaya tidak ada tepung yg bergumpal.
  5. Masak dengan api kecil sambil terus di aduk hingga kental.
  6. Konsistensinya mirip bubur sumsum tapi lebih padet.
  7. Siapkan air es di baskom. Tuang adonan dawet di cetakan lalu tekan2 dengan sendok nasi/pantat gelas.
  8. Lakukan hingga habis. Maaf ini potonya ngeblur ya.
  9. Biarkan selama 15 menit. Lalu saring pindahkan di wadah kedap beri air sedikit. Simpan di kulkas.

Cendol, with its delicious sweetness and chewy taste, is as much appreciated especially during the Ramadan period. It is also mentioned in Javanese text as 'dawet' and known to have originated from Java. In Java, where it is purported that cendol came from, the term cendol refers to the green worm-shaped starch jellies. A dessert with the green jellies, coconut milk and palm sugar is known as dawet. However, in Malaysia/Brunei, cendol refers to the actual dessert as a whole.

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