Cendol Cendol has been declared a Malaysian heritage food by the Malaysian Department of National Heritage. Cendol is type of traditional dessert often served in Malaysia,Indonesia and parts of Singapore, Thailand and Burma. It consists of small green jelly-like noodles sweetened with palm.

Bahan Membuat Cendol

Cendol.
250 gr tepung beras.
100 gr tapioka.
1250 ml air.
10 br daun pandan(kurang lebih ya ini).
5 lbr daun suji.
1/4 sdt garam (sdk takar).
1/2 sdt air kapur sirih (sdk takar).
Gula.
100 gr gula pasir.
100 gr gula merah.
3 lbr daun pandan.
1/4 sdt garam.
Santan.
santan kental (dari satu kelapa).
Santan encer.
1/4 sdt garam.
3 lbr daun pandan.

Langkah Memasak Cendol

Blender daun pandan dan daun suji menggunakan air yg diresep ya, lalu saring.
Campur tepung beras dan tepung tapioka, garam, air kapur sirih dan air pandan aduk2 tambahkan sisa air diresep aduk2 lalu masak sampai warnanya menjadi hijau tua dan kental.
Ambil adonan lalu cetak dengan cetakan cendol diatas baskom berisi air es sampai adonan habis.
Cara membuat kuah gula, campur gula pasir, gula merah dan air tambahkan daun pandan masak sampai mendidih dan kental.
Kuah santan: masak santan encer + garam dan daun pandan sampai matang sambil terus diaduk masukkan santan kental aduk2 angkat.
Sajikan cendol dengan kuah santan dan gula lebih enak dimakan dingin ya, slamat mencoba.

Indeed, cendol jellies and its variations are rural agricultural product, still traditionally produced in Javanese villages. Cendol, however, has developed differently in different countries. A popular Malaysian dessert in which strands of green "cendol" are served in a cold mixture of coconut milk, brown syrup made from the local gula. Cendol — El Chendol se sirve siempre como postre en los vendedores al aire libre en los food courts o hawker centres de Singapur … WikipediaEspañol. Download Cendol Durian ROM Collection for free.

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