World Drinks Recipes

MATERIALS:
1 young coconut, meat rake
200 grams of jackfruit, long slice
Ice cubes to taste
young coconut water

Sugar syrup:
200 gr red Sugar
200 ml water
1 / 2 teaspoon salt
2 pieces of pandan leaf

Coconut milk sauce:
170 ml coconut milk from 1 coconut
1 / 2 teaspoon salt
2 pieces of pandan leaf

HOW TO MAKE:

•  Sugar syrup: Boil sugar, water, salt, and stir until boiling Pandan leaves, then remove and let cool
• Coconut milk sauce: Boil coconut milk, salt, pandan leaf. Boil to a boil (stirring constantly), remove and let cool. Then mixed with young coconut water.
• Arrange ice cubes, coconut and jackfruit in a glass. Pour the syrup and coconut milk sauce. Serve when cold. To 5 servings.

Tip: when boiling coconut milk, are advised to continue stirring until boiling coconut milk that is not broken.

• 125 grams of rice flour 
• 50 grams of corn starch 
• 75 cc of water pandan leaves / suji 
• 450 cc water 
• salt to taste 

Supplementary materials:

• 200 grams palm sugar, boiled with 125 cc of water until dissolved and viscous (red sugar syrup) 
• 500 cc coconut milk from ½ coconut, squeeze with boiled water 

Directions:

• Mix the rice flour and sago into one and then melted with some water. 
• Boil the remaining water with salt and pandan leaf water / suji. 
• Enter the flour into the liquid water had been boiling, stir, and cook until cooked and thickened. 
• Strain with a sieve cendol cendol dough (shaped bulatbulat on the filter surface) with a pressed-press so out in the form of short round. Absorb cendol that have been filtered in a basin of boiled water-filled ice cubes. If cendol already hardened, strain and set aside. 
• How to serve: enter cendol into a glass, pour the brown sugar syrup and coconut milk. Add the ice cubes or shaved ice. 

For 4-5 cups.

½ kg of rice flour is made cendol
¼ kg of rice flour, mix with coconut milk from ½ coconut and salt to taste and make porridge marrow
1 kg sugar, melted
¼ kg of black sticky rice, add sugar to taste and boil the glutinous rice porridge
½ ounce telasih
2 eggs coconut, coconut milk ½ made ​​for porridge and 1 ½ points made ​​coconut milk for the gravy
Suji leaf juice to taste
Pandan leaves to taste
Sufficient water
Shaved ice to taste

Method:

Make cendol:

1. Combine ¾ kg of rice flour with water to form a thick batter,
2. Cook and keep stirring for about one hour,
3. Put the suji leaf water as a dye and put pandan leaves,
4. Once cooked, form dough into a cendol with cendol sieve and boil again a few minutes.

Presentation:

1. Prepare a bowl of ice,
2. Enter cendol, black glutinous rice porridge, porridge and telasih sufficiently,
3. Guyurkan liquid sugar and coconut milk to taste,
4. Enter your shaved ice to taste,
5. Ice dawet telasih ready to treat thirst.

Nb: When making cendol too complicated, bisadiganti with cendol directly so that you can buy in the market - a traditional market. The price is affordable.

For 10 servings