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 gr tepung hunkwe.
40 gr tepung tapioka.
80 gr tepung beras.
Sedikit garam.
3 sdm gula.
650 ml air pandan (ambil 250ml utk di aduk ke tepung).
Boleh tambahin essens pandan kalau mau warna nya lebih hijau.

Langkah Memasak Cendol

Masak 400ml air pandan d kompor dengan api kecil sampai agak sedikit hangat.
Lalu masukan sisa air pandan tadi yg sudah di aduk sama tepung(agar tidak gumpal jdi tepung nya di aduk dulu sbelum di masak).
Masak sampai kental / sampai adonan agak berat di gerakkan.
Siapkan air es lalu cetak cendol di ats air es menggunakan cetakan cendol.lakukan sampai habis.
Cendol siap di sajikan.

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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