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

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.

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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