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 BAHAN CENDOL.
- You need 1 bungkus of Tepung Hunkwe.
- Prepare 300 gram of Tepung Beras.
- It's 4 cangkir of Air.
- You need secukupnya of Air Daun Suji.
- You need of BAHAN SANTAN.
- Prepare 1 butir of Santan Kental.
- You need secukupnya of Garam.
- It's 2 lembar of Daun Pandan.
- Prepare of BAHAN SIRUP.
- Prepare 250 gram of Gula Merah.
- It's 75 gram of Gula Pasir.
- Prepare 150 ml of Air.
- It's secukupnya of Air Es.
Langkah Memasak ES CENDOL
- BAHAN CENDOL: larutkan tepung hunkwe,tepung beras dg air, lalu panaskan hingga mengental dan angkat. siapkan cetakan cendol diatas baskom yg berisi air es, tuangkan adonan cendol, gosok2 hingga butiran cendol jatuh k dlam baskom...
- BAHAN SANTAN: panaskan santan, beri garam secukupnya dan daun pandan, masak hingga mendidih..
- BAHAN SIRUP: rebus gula merah beserta gula pasir hingga agak mengental..
- siapkan gelas, beri secukupnya sirup gula merah, masukkan cedol, dan terakhir santan..beri sedikit es batu biar tambah mak nyus.....
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. Cendol is type of traditional dessert often served in Malaysia,Indonesia and parts of Singapore, Thailand and Burma.
Get Latest Recipe : HOME