Recipe by Dapur Rasamasa
Serve: 3 Glass
Es cendol yg saya buat sendiri ini, ada tambahan ketan…
Ingredients
Cendol
- 1⁄2 glass of suji juice (made from 50 suji leaves and 2 pandan leaves)
- 2 1⁄2 glasses of water
- 1⁄2 tsp salt
- 5 drops of dark green food coloring
- 2 tsp slake lime juice
- 1⁄2 glass of rice flour
Coconut Milk
- Coconut milk sauce
- 3 glasses of coconut milk made from 1 grated coconut
- 1⁄2 tsp salt
- 2 pandan leaves
- Coconut sugar syrup
- 1 1⁄4 glass of water
- 250 gr coconut sugar, sliced
- 2 pandan leaves
Red Sugar Syrup
- 1⁄4 tsp salt
- 3 pieces of jackfruit cut into cubes
- Shaved ice
The best cendol is made from rice flour. The taste is uniquely authentic.
Steps
- Cendol: suji water Mix together the water, salt, dark green dye, water whiting, and rice flour, while stirring until blended. Bring to a boil. Cook until burst - bubbling and thick.
- Pour into mold cendol. Press on the container that contains water ice and ice cubes until the dough runs out. Allow to harden dough. Remove and drain.
- Santan: boiled coconut milk, salt and pandan leaves, stirring until boiling
- Red sugar syrup: boiled water, brown sugar and pandan leaves while stirring until boiling.
- cendol Serve with coconut milk, syrup, and shaved ice. Reviews
