ES CENDOL ( ICE CENDOL)

Es Cendol is  very popular in Indonesia as a traditional dessert.

The main ingredient are rice flour, natural food coloring from pandan leaf, palm sugar, coconut milk, mix with ice cube or shredded ice.

ES CENDOL

ES CENDOL
© 2013 Liza W. Widjaja

Ingredients :

75 gram tepung beras (Rice Flour)

50 gram Sago flour/ Hunkwe

100 ml pandan water ( use 40 suji leaves and 10 pandan leaves cook & boil in 100 ml water, until the water turn green )

500 ml water

1/4 teaspoon salt

To make syrup:

200 gram palm sugar

50 gram sugar

4 daun jeruk ( Kaffir lime leaves)

150 ml   water

ES CENDOL (ICE CENDOL)

ES CENDOL (ICE CENDOL)
© 2013 Liza W. Widjaja

Ingredients for Santen :

600 ml coconut milk

1/2 teaspoon salt

2 pandan leaves

PALM SUGAR SYRUP

PALM SUGAR SYRUP
© 2013 Liza W. Widjaja

Direction :

To make syrup:

Cook  together until boil. Turn heat low continue cook until the sugar dissolves. Strain the palm sugar water. Set aside.

To make the Santen :

Cook  the coconut milk,  pandan leaves & salt until boil. Set aside to cool.

To make Cendol :

Mix Rice flour, Sago flour then mix it with some of the water . Boil the rest of water & pandan leaves. Put the mix flour into the boiled water& salt. Stir well & cook until it thicken & smooth. Drain with special cendol strain ( with round hole). Drain it. When we press the Cendol mixture will go out of the strain as round short Cendol.

ES CENDOL (ICE CENDOL)

ES CENDOL (ICE CENDOL)
© 2013 Liza W. Widjaja

ES CENDOL

ES CENDOL
© 2013 Liza W. Widjaja

To serve :

Put some Cendol into a glass , pour Palm sugar syrup & Santen/coconut milk. You can add ice cube or shaved ice.

ES CENDOL (ICE CENDOL)

ES CENDOL (ICE CENDOL)
© 2013 Liza W. Widjaja

ES CENDOL (ICE CENDOL)

ES CENDOL (ICE CENDOL)
© 2013 Liza W. Widjaja

Enjoy !

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2 thoughts on “ES CENDOL ( ICE CENDOL)

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