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 50 gr of tepung hunkwe.
- Prepare 50 gr of tepung beras.
- It's 50 gr of tepung sagu.
- Prepare 600 ml of air + 5 lembar daun pandan diblender kemudian disaring.
- Prepare 1 1/2 sdt of garam.
- It's 1/2 sdt of pasta pandan.
- Prepare Secukupnya of air es.
Langkah Memasak Cendol
- Berhubung aku punya hunkwe warna merah muda jadi aku hilangkan daun pandannya ya cuma pakai air 600ml aja plus aku tambahn pasta pandan biar harum.
- Campurkan semua bahan aduk rata dgn menggunakan whisk sampai tdk ada yg menggumpal.
- Didihkan di atas kompor dgn menggunakan api kecil aduk aduk sampai mengental dan meletup".
- Aku buat dua bentuk yg pertama pakai botol kecap.
- Karena gk kuat mencetin aku ganti pake cetakan cendol jadinya lebih cepet.
- Kalo gk ada dua duanya bisa pakai piping bag kemudian gunting kecil ujungnya (aku gk pake soalnya habis).
- Jadi deh cendolnya tinggal nikmatin pake santen plus gula merah 👌🏻.
- Karena gk kuat mencetin aku ganti pake cetakan cendol jadinya lebih cepet.
- Kalo gk ada dua duanya bisa pakai piping bag kemudian gunting kecil ujungnya (aku gk pake soalnya habis).
- Jadi deh cendolnya tinggal nikmatin pake santen plus gula merah 👌🏻.
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.
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