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

110 gr tepung beras.
60 gr kanji.
1 bungkus hunkue.
1/2 sndkm garam.
Pandan pasta/daun pandsn.
950 ml air.
Dicampur semua jadi satu dimasak diatas api kecil sampai.
Mengental dan mengkilat...ambil baskom yg diisi air matang letak.
kan cetakan cendol diatasnya tuang adonan cendol tekan pakai.
Sendok nasi.
Bahan santan.
1 liter santan (1 butir kelapa).
Daun pandan/vanili.
Dimasak sambil diaduk terus sampai mendidih supaya santannya tdk.
Pecah.
Bahan gula:.
300 gr guls merah.
500 ml air.
Dimasak kemudian disaring.

Langkah Memasak Cendol

Siapkan bahan,ambil panci tambahkan tepung beras,kanji dan tepung hungkue tuang air sedikit demi sedikit sambil diaduk tambahkan pandan pasta.
Nyalakan api kompor sedang, aduk adonan sampai mengental dan mengkilap,siapkan baskom berisi air matang letakkan cetakan cendol diatasnya tuang adonan sambil ditekan2 pakai sendok nasi lakukan selagi panas.
Cendol siap disajikan.untuk melengkapi tambahkan gula dan santan gula di masak dg air sampai mendidih kemudian saring santan dimasak dg daun pandang atau vanili aduk terus sampai mendidih,biarkan dingin.
Cendol siap disajikan dg santan dan gula serta es batu...semoga bermanfaat🙏🙏❤.

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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