The term "cendol" refers to the green noodles, which are made with rice flour and can be served many different ways.
The name cendol is a little confusing.
In Java, where it is purported that cendol came from, the term cendol refers to the green worm-shaped starch jellies.
Bahan Membuat Cendol
- It's 100 gr of tepung hunkwe.
- Prepare 40 gr of tepung tapioka.
- Prepare 80 gr of tepung beras.
- It's Sedikit of garam.
- It's 3 sdm of gula.
- Prepare 650 ml of air pandan (ambil 250ml utk di aduk ke tepung).
- You need of Boleh tambahin essens pandan kalau mau warna nya lebih hijau.
Langkah Memasak Cendol
- Masak 400ml air pandan d kompor dengan api kecil sampai agak sedikit hangat.
- Lalu masukan sisa air pandan tadi yg sudah di aduk sama tepung(agar tidak gumpal jdi tepung nya di aduk dulu sbelum di masak).
- Masak sampai kental / sampai adonan agak berat di gerakkan.
- Siapkan air es lalu cetak cendol di ats air es menggunakan cetakan cendol.lakukan sampai habis.
- Cendol siap di sajikan.
Cendol Is the Signature Sweet of Malaysia. Often misattributed to its neighbors throughout Southeast Asia, the origins of this shaved ice and coconut milk dessert are distinctly Malaysian Recipe: Es cendol. Es cendol is an Indonesian drink made from rice flour served with coconut milk, sugar palm and ice cubes or shaved ice. While Indonesian people drink es cendol as a nice refreshment, a lot of Westerners like es cendol as dessert. All around Indonesia, es cendol is sold at hawker stalls.
Get Latest Recipe : HOME