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
- It's of Cendol :.
- It's 6 sdm of tepung hungkwe.
- You need 3 sdm of tepung beras.
- Prepare 200 ml of Air jus pandan.
- You need of Es batu.
- Prepare 1 sachet of santan kara.
- You need 200 ml of air.
- It's Sejumput of garam.
- It's 2 buah of gula merah sedang.
- It's 4 sdm of gula pasir.
- Prepare 100 ml of Air.
- It's 1 sdm of maizena larutkan dengan air.
Langkah Memasak Es Cendol
- Masak sambil diaduk" tepung hungkwe, tepung beras, dan air hingga adonan kalis dan licin tidak menggerindil..
- Setelah masak siapkan wadah yang sudah diisi es batu dan air. Masukan adonan cendol ke plastik kiloan, gunting sedikit ujungnya. Kemudian keluarkan pelan-pelan ke air es. Buat hingga adonan habis. Sisihkan.
- Rebus santan, berikan air, dan garam setelah mendidih sisihkan..
- Rebus gula merah, gula pasir, dan air hingga mendidih. Setelah itu masukan maizena yang sudah di larutkan dengan sedikit air sambil diaduk-aduk. Sisihkan.
- Siapkan gelas masukan gula merah, santan, dan terakhir cendol. Tambahkan dengan es batu..
- Es cendol siap dinikmati. 🤗.
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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