Cendol The term "cendol" refers to the green noodles, which are made with rice flour and can be served many different ways. Cendol is a coconut-milk-based dessert topped with delicious pudding-like strands, glutinous rice, kidney beans and cream corn. This vegan dessert is sweetened with palm sugar which is easily found in Southeast Asian countries like Indonesia, Singapore and Malaysia.

Bahan Membuat Cendol

100 g tepung beras.
100 g tepung sagu.
2 sdm air kapur.
4 lembar daun pandan.
6 lembar daun suji.
600 ml air.
secukupnya Es batu, air dingin buat rendam.

Langkah Memasak Cendol

Blender daun pandan, daun suji, air saring.
Campurkan tepung beras, tepung sagu, air kapur, air pandan aduk rata, masak dan aduk smp mengental.
Cetak pake cetakan cendol biarkan cendol terendam di air dingin.

Like most Malaysian street sweet snacks, its flavour profile is based on the holy. Cendol is essentially a bowl of shaved ice topped off with coconut milk, palm sugar syrup, and green rice flour jelly that gives the dessert its name. This popular sweet treat can usually be found in various street vendors around town, whether in KL or PJ. Each bowl varies from vendor to vendor, which each one having its own twist to the dessert. Penang cendol is another Malaysian classic to add to your must-try Penang food bucket list!.

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