Who in this country are not familiar with cendol drink? Starting from the west to the eastern tip of Java, including the Sumatran and the terrain where I live beverage with the characteristic taste of each. The reason is simple cendol chose this traditional drink beverages that have been viewed as "second nature" for the Indonesian people, that's why cendol very popular in society indonesia.Mulai party, breaking the fast, even as the drug relieving thirst on a hot day can cendol be an option ..Are you reading this have never heard of cendol? as the Indonesian people you must have heard or at least drink cendol.Now I would like to share with you who want to make cendol itself well to the event or wedding anniversary as one of the drinks menu options at your event, but if you're too lazy to make me willing to make your order
Cendol Indonesia is a typical drink made from rice flour, served with grated ice and liquid brown sugar and coconut milk. Taste is sweet and savory drinks. In the area of Sunda drink is known as the cendol while in Central Java known as ice dawet. Growing popular belief in Indonesian society that the term "cendol" probably comes from the word "swollen", which is found in Sundanese, Javanese and Indonesian; this refers to the sensation that is felt when the grain jendolan cendol through the middle of the mouth when drinking iced cendol.
Given rice flour mixed with green dye and in print through a special filter, so shaped buliran. Dyes are used initially is a natural dye from pandanus leaves, but is now used artificial food colorings. In Sundanese cendol steamer made its way sift rice flour colored with suji leaf with a sieve to obtain a rounded oval shapes that taper at the ends.
This drink is usually served as dessert or as a snack. In accordance served during the day.
Cendol Indonesia is a typical drink made from rice flour, served with grated ice and liquid brown sugar and coconut milk. Taste is sweet and savory drinks. In the area of Sunda drink is known as the cendol while in Central Java known as ice dawet. Growing popular belief in Indonesian society that the term "cendol" probably comes from the word "swollen", which is found in Sundanese, Javanese and Indonesian; this refers to the sensation that is felt when the grain jendolan cendol through the middle of the mouth when drinking iced cendol.
Given rice flour mixed with green dye and in print through a special filter, so shaped buliran. Dyes are used initially is a natural dye from pandanus leaves, but is now used artificial food colorings. In Sundanese cendol steamer made its way sift rice flour colored with suji leaf with a sieve to obtain a rounded oval shapes that taper at the ends.
This drink is usually served as dessert or as a snack. In accordance served during the day.
Ingredients Ice Cendol:
100 gr flour hunkwe
50 g of rice flour
100 ml of water and pandan leaves suji
600 ml of water
1 teaspoon salt
5 pcs jackfruit meat, cut into pieces
100 gr black sticky tape
ice cubes, to taste
Brown sugar sauce (simmer, strain):
500 g brown sugar
100 grams sugar
200 ml of water
3 pandan leaves lbr
Coconut milk (boil):
1500 ml of coconut milk
1 teaspoon salt
2 pandan leaves lbr
How to make Ice Cendol:
Hunkwe Mix flour, rice flour, suji leaf water, water, and salt, stir well and cook, stirring frequently, until the dough is cooked through and bubbling.
Prepare boiled water in a container, then put the mold cendol on it. Pour enough batter cendol, tap-tap until the dough out. Do it until the dough runs out.
Cendol Serve with brown sugar sauce, coconut milk sauce, pieces of jackfruit, black sticky tape and ice cubes.
100 gr flour hunkwe
50 g of rice flour
100 ml of water and pandan leaves suji
600 ml of water
1 teaspoon salt
5 pcs jackfruit meat, cut into pieces
100 gr black sticky tape
ice cubes, to taste
Brown sugar sauce (simmer, strain):
500 g brown sugar
100 grams sugar
200 ml of water
3 pandan leaves lbr
Coconut milk (boil):
1500 ml of coconut milk
1 teaspoon salt
2 pandan leaves lbr
How to make Ice Cendol:
Hunkwe Mix flour, rice flour, suji leaf water, water, and salt, stir well and cook, stirring frequently, until the dough is cooked through and bubbling.
Prepare boiled water in a container, then put the mold cendol on it. Pour enough batter cendol, tap-tap until the dough out. Do it until the dough runs out.
Cendol Serve with brown sugar sauce, coconut milk sauce, pieces of jackfruit, black sticky tape and ice cubes.
