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

Bahan A :.
100 gr BOLA tepung beras.
3 sdm tepung hunkwe.
15 gr tepung sagu.
800 ml air pandan (1000 ml air + 20 lbr daun pandan + 10 lbr daun suji).
4 lbr daun pandan.
1/2 sdt garam.
secukupnya Air es.
Bahan B : Kinca Nangka.
350 gr gula merah.
5 sdm gula pasir.
5 bh nangka matang.
4 lbr daun pandan.
500 ml air.
Bahan C :.
500 ml santan kental.
1/2 sdt garam.

Langkah Memasak Cendol

Bahan A - Haluskan daun pandan dan daun suji (gunakan blender lalu saring) - Campurkan BOLA tepung beras, hunkwe, sagu, garam dan daun pandan, tuangkan air daun pandan yang sudah disaring kedalam campuran tepung, aduk rata lalu panaskan di atas api aduk hingga mengental - Tuang dalam cetakan cendol, lalu cetak di atas air dingin, sesekali diaduk.
Bahan B - Sisir gula merah, tambahkan air - Rebus daun pandan hingga mengental, masukkan nangka.
Bahan C - Panaskan santan dan garam, aduk-aduk sampai mendidih - Penyajian : Tuang cendol dalam gelas, lalu tambahkan kinca nangka, santan dan terakhir tambahkan es batu secukupnya - Cendol siap disajikan.

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.

Get Latest Recipe : HOME