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
- Prepare 1 bungkus of tepung hunkwe warna hijau.
- Prepare 4 sdm of tepung beras.
- It's 200 ml of air daun suji (dibuat dr 4lembar daun suji blender dg air hingga cukup 200ml lalu saring).
- Prepare 400 ml of air.
- It's 1 sdt of garam.
- You need 2 tetes of pasta pandan.
- You need of air es secukupnya untuk tempat jatuhnya cendol sudah jadi.
Langkah Memasak Cendol
- Campur tepung hunkwe + tepung beras, air daun suji, air, garam, pasta pandan. Masak hingga matang mengkilap.
- Siapkan wadah berisi air es dan letakkan saringan cendol diatasnya. Uang adonan cendol diatas saringan lalu tekan dengan sendok lebar hingga bulir2 cendol jatuh ke air. Lakukan hingga habis.
- Selesai.. cendol yg sdh jadi biarkan terendam air. Bisa dipakai untuk pelengkap minuman apa sj.
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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