Cendol Rainbow Remember the times when you dig into your cold, sweet cendol underneath a tree in the hot, blazing sun? Burrow into layers of cookie crumbs, coconut, and cheese mousse that perfectly describe the wonderful flavours of cendol - in a cake! Closed every Tuesday, except on Public holidays, then the following day will be closed.

Bahan Membuat Cendol Rainbow

  1. Prepare 3 sdm of tepung beras putih.
  2. You need 1 bks of tepung hunkwe.
  3. You need 800 ml of air.
  4. You need 2 sdm of gula pasir.
  5. Prepare 1 sdt of garam.
  6. It's Secukupnya of pewarna makanan : merah, kuning, hijau.
  7. Prepare Secukupnya of es batu.
  8. You need of Bahan kuah gula :.
  9. You need 200 ml of air.
  10. Prepare 150 gr of gula merah sisir.
  11. It's 2 sdm of gula pasir.
  12. Prepare of Bahan kuah santan :.
  13. Prepare 300 ml of santan.
  14. It's 1/4 sdt of garam.
  15. It's 1 lembar of daun pandan.

Langkah Memasak Cendol Rainbow

  1. Bahan kulit: dalam wadah campur tepung beras, hunkwe, gula pasir, air dan garam. Aduk rata..
  2. Bagi rata 3 bagian, beri pewarna aduk rata sisihkan..
  3. Didihkan 1 adonan terlebih dahulu, masak hingga kental seperti bubur. Angkat langsung masukkan ke dalam piping bag/plastik segitiga lalu gunting sedikit ujung plastiknya. Langsung pencet adonan ke dalam air es. Lakukan hingga adonan berikutnya sampai selesai..
  4. Setelah cendol jadi, saring buang air esnya simpan dalam wadah diamkan dalam kulkas..
  5. Kuah gula : campur semua bahan kuah gula, masak hingga mendidih. Saring, sisihkan..
  6. Kuah santan: campur semua bahan kuah santan masak sampai mendidih sambil terus diaduk agar santan tidak pecah..
  7. Siapkan gelas/mangkuk, ambil cendol masukkan ke gelas tuang santan dan gula sajikan..

Yusof Helmy is a lover of all things rainbow; be it from rainbow cupcakes to. Cendol Padang Ipoh is just beside the Ipoh field near St Michael school. There are also desserts e.g. vegetarian 'Rainbow Bing', vegetarian cendol dessert, vegetarian sugar palm cakes and herbal drinks. Traditionally, this Malaysian dessert is shaved ice and red beans, but today you can find in a rainbow's worth of vivid colours, with as many fruity dressings as your heart desires, like palm seed, sweet corn, jelly cubes, cendol, peanuts and ice cream. This one looks as good as it tastes.

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