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

70 gr tepung tapioka.
90 gr tepung beras.
10 lembar daun suji.
2 lembar daun pandan.
2 gandu gula aren.
Sejumput garam.
1 bungkus santan kara (65ml).
750 ml air.
Es batu.

Langkah Memasak Cendol

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

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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