Cendol Cendol is a traditional dessert originating from ASEAN Region. The dessert's basic ingredients are coconut milk, a worm-like jelly made from rice flour with green food coloring (usually derived from the. Cendol /ˈtʃɛndɒl/ is a traditional dessert originating from Southeast Asia which is popular in Indonesia, Malaysia, Singapore, Brunei, Cambodia, Vietnam, Thailand and Burma.

Bahan Membuat Cendol

  1. You need 70 gr of tepung tapioka.
  2. Prepare 90 gr of tepung beras.
  3. It's 10 lembar of daun suji.
  4. You need 2 lembar of daun pandan.
  5. It's 2 gandu of gula aren.
  6. Prepare Sejumput of garam.
  7. Prepare 1 bungkus of santan kara (65ml).
  8. It's 750 ml of air.
  9. You need of Es batu.

Langkah Memasak Cendol

  1. Blender daun suji dengan air. Lalu saring..
  2. Campur air hasil perasan daun suji dengan tepung tapioka dan tepung beras. Harus tercampur rata sebelum menyalakan kompor.
  3. Setelah tercampur. Tepung tidak menggumpal, nyalakan kompor api sedang..
  4. Masak sampai mengental. Seperti dodol. Selama dimasak harus terus diaduk supaya tidak gosong adonannya. Dan matang merata..
  5. Setelah adonan lengket matikan api. Siapkan cetakan saringan. Dan baskom berisi air+es batu.
  6. Saring adonan menggunakan saringan. Ujuran saringan mempengaruhi ukuran cendol. Saring diatas baskom es..
  7. Cendol siap disajikan dengan air gula, santan, dan es batu. Taraaaa.

Cendol is typically served with ice, and developed when ice became readily available. In Javanese tradition, dawet or cendol is a part of traditional Javanese wedding ceremony. Find cendol stock images in HD and millions of other royalty-free stock photos, illustrations and vectors in the Shutterstock collection. Thousands of new, high-quality pictures added every day. Lihat juga resep Cendol sagu enak lainnya.

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