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

1 bks tepung hunkwe(120gr).
Sedikit garam.
1 sdm tepung kanji.
800 ml jus pandan/air tambah pasta.
Bahan pelengkap:.
1 kotak santan kara.
200 gr gula jawa.
100 ml air.

Langkah Memasak Cendol

Campur gula jawa,pandan dan air masak sampe larut lalu saring.
Campur hunkwe, tepung kanji,air aduk rata masak sampe meletup letup dan mengkilat matikan api.
Sediakan 1 liter air es lalu cetak adonan menggunakan cetakan cendol, bisa pke plastik yg digunting ujungnya atau pke saringan.

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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