- 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
- 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.
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