Originally cendol or dawet in Java was served without ice, but after the introduction of refrigeration technology, the cold cendol with shaved ice (es serut) was available and widely popular.
In Indonesia and Malaysia, cendol is commonly sold on the roadside by vendors.
It is even dessert fare in Singapore, found in dessert stalls, food centres.
Bahan Membuat Es Cendol
- You need 1 bungkus of tepung hungkwe.
- Prepare 3 sdm of tepung beras.
- Prepare 3 of tangkep gula merah.
- Prepare 500 ml of santan.
- You need Secukupnya of garan.
- It's 5 gelas of air(gelas kopi standart).
Langkah Memasak Es Cendol
- Campur tepung hungkwe dengan tepung beras...tambahkan air nya aduk2 sampe tercampur rata..tambahkan garam...masak sampe mengental.
- Setelah mengental cetak di atas air es yg sudah disediakan lakukan sampe adonan habis.
- Setelah adonan sudah tercetak semua tiriskan cendolnya.
- Dan ini tampilannya.
- Kita masak santanya.aduk tambahkan daun pandan masak sampe mendidih...sisihksn.
- Langkah terakhir kita rendam gula merah di air panas lalu saring sisihkan.
- Dan yg terakhir kita sajikan....tata cendol pada mangkok ato gelas...taruh batu es masukkan cendolnya... tambahkan santan dan yg terakhir tambahkan kinca gula merahnya....selesai....
Stir well and cook until it thickens (paste-like) Es Cendol can be made from rice, mung bean and / or tapioca flour. In all sorts of combinations and amounts. Because no wheat flour goes in, a cendol is always gluten free. I show you how to make Es Cendol in three different ways and I serve it in a cocktail glass. Es Cendol is a local delicacy from Indonesia and is popular on the island of Java. (Photo Credit: Nimas Norma) Imagine being on a tropical island, getting soaked up by the sun and the only thing you want to have is a cold, sweet, and delicious drink.
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