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

90 gr Tepung beras.
75 gr Tepung tapioka.
15 lembar Daun suji.
daun pandan.
1 sdm Air kapur sirih.
750 ml air.
1 sdt Garam.
Santan.
Gula merah cair.

Langkah Memasak Cendol

Siapkan bahan.
Potong daun suji lalu blender dengan air.
Masukkan ke dalam panci air suji yg sudah di blender dan di saring tambahkan 1sdm air kapur sirih.
Masukkan tepung tapioka dan tepung beras aduk rata.
Nyalakan api masak adonan sampai mengental.
Siapkan wadah berisi air lalu cetak dengan cetakan cendol.
Cendol siap untuk di buat berbagai hidangan.

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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