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 #merahputih
- Prepare of Bahan cendol:.
- You need 100 gr of tepung hungkwe.
- You need 50 gr of tepung beras.
- Prepare 250 ml of Santan cair.
- It's 1 lembar of daun pandan.
- Prepare 1 sdt of vanilli bubuk.
- It's Sejumput of garam.
- Prepare secukupnya of Pewarna.
- It's of Bahan sirup gula jawa:.
- Prepare 200 gr of gula jawa.
- It's 250 ml of air putih.
- You need 1 lembar of daun pandan.
- It's Sejumput of garam.
- You need of Sirup putihnya, aku pakai Susu cair low-fat, gak pakai santan ya.
Langkah Memasak Es cendol #merahputih
- Bikin adonan cendol: campur semua bahan cendol Di panci aduk rata, baru nyalakan kompor, masak sampai kental. Lalu bagi jadi dua adonan, satu beri warna merah, satu biarkan putih.
- Bentuk adonan seperti cendol, seisihkan. (Baca tips Dari aku ya).
- Bikin saus gula: campur semua bahan masak sampai mendidih. Sisihkan.
- Saus putih ya, aku pakai Susu cair putih. (Tidak pakai santan).
- Cara penyajiannya lihat gambar ya 😊😊.
- Selamat mencoba.
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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