• 2 pieces of cucumber, shaved
• 3 tablespoons sugar
• 2 cups boiled water
• 1 lemon, squeezed the water grab
• Ice cubes
Method:
1. Mix cucumber, sugar, orange juice, and water
2. Add ice cubes
3. Serve
Ice Cucumber
• 2 pieces of cucumber, shaved
• 3 tablespoons sugar
• 2 cups boiled water
• 1 lemon, squeezed the water grab
• Ice cubes
Method:
1. Mix cucumber, sugar, orange juice, and water
2. Add ice cubes
3. Serve
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Bandrek Milk
800 ml water
100 g ginger
2 pieces of pandan leaf
3 pieces cloves
300 gr brown sugar palm
1 / 2 teaspoon salt
1 cinnamon stick
200 gr young coconut which has been scraped
3 to sweetened condensed milk (if liked add according to taste, if using milk, reduce the sugar slightly arennya so not too sweet)
How to manufacture:
1. Prepare ginger, peeled and then burned and crushed.
2. Boil water, ginger, pandan and cloves.
3. Then insert the palm sugar into the boiling water last and stir until dissolved.
4. Add salt and cinnamon, stir then strain.
5. Prepare a glass, put young coconut scrapings into a glass, pour the boiled water it bandrek.
6. Ready to serve.
Variation Presentation:
1. Served warm. Suitable for evening or cold weather.
2. Served cold, add ice cubes. Suitable for daytime.
Dates Ice Milk
- 200 ml milk
- 100 gr water
- 2 tablespoons sweetened condensed milk
- 200 grams of vanilla ice cream flavor
- 75 gr palm juice (juice of dates)
Material II:
- 70 gr palm, cut lengthwise
- 2 tablespoons lemon juice
Method:
1. II Combine ingredients and let stand for 15 min.
2. Blend all ingredients until smooth I using blender.
3. Pour into glasses, put ice cream on top.
4. Sprinkle II above ingredients and serve ice cream.
- 70 gr palm, cut lengthwise
- 2 tablespoons lemon juice
Method:
1. II Combine ingredients and let stand for 15 min.
2. Blend all ingredients until smooth I using blender.
3. Pour into glasses, put ice cream on top.
4. Sprinkle II above ingredients and serve ice cream.
YOUNG COCONUT ICE
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:
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.
Chocolate Ice cendol
150 g flour hunkue
10 g cocoa powder
½ teaspoon vanilla powder
600 ml water
Complement:
5 eyes of jackfruit, cut into small
100 ml sweetened condensed milk white
crushed ice cubes
Method:
- Hunkue Dissolve flour, chocolate and vanilla with water.
- Cook on low heat while stirring, stirring until thick. Lift.
- Pour into a mold cendol, rubbing and cendol capacity in the container of cold water orice water. Allow to cool and harden. Drain.
- Cendol Place in serving glasses.
- Give complement. Serve immediately.
Ice cendol
- 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.
Ice Dawet Telasih
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
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
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