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
- 5 sdm tepung sagu (aci kawung).
- 5 sdm tepung beras (rose brend).
- Daun suji blender ambil airnya untuk pewarna/ pasta pandan.
- 1 sdt garam.
- Sipapkan juga santan dan sirup/kinca gula merah.
- Air secukup nya.
Langkah Memasak Cendol homemade
- Siapkan panci,cairkan dalam mangkuk teung sagu dan beras dngn air masukan dalm panci sambil di saring beri garam dan air suji aduk sampai larut..
- Letakan panci di kompor masak adonan dgn api kecil aduk memutar,oh siap kan juga air siapa tau saat di masak adonan terlalu kental tambah kan air segera saat adonan masih pucat jika sudah bening artinya adonan sudah matang.
- Siapkan air dingin dalam wadah dan cetakan berlubang untuk membentuk cendol aku pake saringan magicom kalo punya yang lubangnya kecil silahkan saya sukanya yang besar.
- Diamkan 20 menit sampai dingin agar tdak hancur jangan di aduk aduk dulu yaaa,kemudian saring buang airnya.
- Cendol siap di sakikan kebetulan aku punya alpukat juga bisa di kombi...selamat menikmati...😃.
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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