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
- You need 200 gr of tepung beras.
- You need 50 gr of tepung kanji/maizena.
- You need 1/4 sdt of kapur sirih,encerkan dengan sedikit air, saring.
- Prepare 100 ml of Air pandan (20 lembar daun pandan, blender).
- Prepare 600 ml of Air matang.
Langkah Memasak Cendol
- Campur semua bahan. Aduk lalu saring.
- Masak dengan api kecil sampai teksturnya bening dan kalis,seperti masak bubur sumsum.
- Dalam wadah lain. Isi dengan Air dan es batu.
- Cetak adonan cendol keep Air es tadi selagi panas sedikit demi sedikit(karna belum punya cetakannya, saya pakai plastik icing/segitiga).
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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