RESEP CENDOL THAILAND MUSIM PANAS GINI BIKIN MINUMAN SEGER SEDEP BANGET
RESEP CENDOL
Thai-Style Cendol, Refreshing Summer Drink
Bahan
note :
Cara Membuat
Langkah disusun otomatis dari narasi video. Tonton videonya kalau ragu.
- Potong-potong daun pandan dan daun suji, tambahkan 800 ml air, lalu blender sampai halus.
- Saring untuk mendapatkan 800 ml air pandan-suji.
- Siapkan wajan, masukkan 1 saset nutrijel plain (15 gr).
- Tambahkan 80 gr tepung beras, 20 gr tepung tapioka, dan 1/4 sdt garam, aduk bahan kering hingga tercampur.
- Masukkan air pandan sedikit demi sedikit sambil diaduk agar tidak menggumpal.
- Setelah semua air masuk, aduk rata (boleh disaring agar lebih halus).
- Pindahkan ke kompor, masak dengan api kecil sambil terus diaduk sampai mengental.
- Setelah mengental, matikan api.
- Masukkan adonan ke plastik segitiga (bagi dua), potong ujungnya agak besar.
- Semprotkan adonan bulat-bulat ke dalam air es.
- Untuk kuah santan, masukkan 200 ml santan, 5 sdm gula pasir, 1/4 sdt garam, dan air serta daging 1 buah kelapa muda (sekitar 800 ml) ke panci.
- Masak dengan api sedang sambil diaduk sampai mendidih, tambahkan 1 lembar daun pandan yang dipotong kecil, aduk sampai benar-benar mendidih.
- Matikan api dan dinginkan kuah santan, lalu sajikan bersama cendol dan es batu, disiram dengan kuah santan.
Ingredients
Steps
Steps were generated from the video narration. Watch the video if unsure.
- Cut up the pandan and suji leaves, add 800 ml water, then blend until smooth.
- Strain to get 800 ml of pandan-suji water.
- Prepare a pan, add 1 sachet plain Nutrijel (15 g).
- Add 80 g rice flour, 20 g tapioca starch, and 1/4 tsp salt, and stir the dry ingredients together.
- Add the pandan water little by little while stirring so it doesn't clump.
- Once all the water is in, stir well (you can strain it for extra smoothness).
- Move to the stove, and cook over low heat, stirring constantly, until it thickens.
- Once thickened, turn off the heat.
- Transfer the mixture into piping bags (split into two), and snip the tips fairly wide.
- Squeeze it out into rounds into ice water.
- For the coconut milk sauce, put 200 ml coconut milk, 5 tbsp sugar, 1/4 tsp salt, and the water and flesh of 1 young coconut (about 800 ml) into a pot.
- Cook over medium heat while stirring until it boils, add 1 pandan leaf cut into small pieces, and stir until fully boiling.
- Turn off the heat and let the coconut sauce cool, then serve with the cendol and ice, topped with the coconut sauce.
Cook Mode
RESEP CENDOL
Thai-Style Cendol, Refreshing Summer Drink
RESEP CENDOL THAILAND MUSIM PANAS GINI BIKIN MINUMAN SEGER SEDEP BANGET
RESEP CENDOL THAILAND MUSIM PANAS GINI BIKIN MINUMAN SEGER SEDEP BANGET
Bahan
note :
Cara Membuat
Langkah disusun otomatis dari narasi video. Tonton videonya kalau ragu.
- Potong-potong daun pandan dan daun suji, tambahkan 800 ml air, lalu blender sampai halus.
- Saring untuk mendapatkan 800 ml air pandan-suji.
- Siapkan wajan, masukkan 1 saset nutrijel plain (15 gr).
- Tambahkan 80 gr tepung beras, 20 gr tepung tapioka, dan 1/4 sdt garam, aduk bahan kering hingga tercampur.
- Masukkan air pandan sedikit demi sedikit sambil diaduk agar tidak menggumpal.
- Setelah semua air masuk, aduk rata (boleh disaring agar lebih halus).
- Pindahkan ke kompor, masak dengan api kecil sambil terus diaduk sampai mengental.
- Setelah mengental, matikan api.
- Masukkan adonan ke plastik segitiga (bagi dua), potong ujungnya agak besar.
- Semprotkan adonan bulat-bulat ke dalam air es.
- Untuk kuah santan, masukkan 200 ml santan, 5 sdm gula pasir, 1/4 sdt garam, dan air serta daging 1 buah kelapa muda (sekitar 800 ml) ke panci.
- Masak dengan api sedang sambil diaduk sampai mendidih, tambahkan 1 lembar daun pandan yang dipotong kecil, aduk sampai benar-benar mendidih.
- Matikan api dan dinginkan kuah santan, lalu sajikan bersama cendol dan es batu, disiram dengan kuah santan.
Ingredients
Steps
Steps were generated from the video narration. Watch the video if unsure.
- Cut up the pandan and suji leaves, add 800 ml water, then blend until smooth.
- Strain to get 800 ml of pandan-suji water.
- Prepare a pan, add 1 sachet plain Nutrijel (15 g).
- Add 80 g rice flour, 20 g tapioca starch, and 1/4 tsp salt, and stir the dry ingredients together.
- Add the pandan water little by little while stirring so it doesn't clump.
- Once all the water is in, stir well (you can strain it for extra smoothness).
- Move to the stove, and cook over low heat, stirring constantly, until it thickens.
- Once thickened, turn off the heat.
- Transfer the mixture into piping bags (split into two), and snip the tips fairly wide.
- Squeeze it out into rounds into ice water.
- For the coconut milk sauce, put 200 ml coconut milk, 5 tbsp sugar, 1/4 tsp salt, and the water and flesh of 1 young coconut (about 800 ml) into a pot.
- Cook over medium heat while stirring until it boils, add 1 pandan leaf cut into small pieces, and stir until fully boiling.
- Turn off the heat and let the coconut sauce cool, then serve with the cendol and ice, topped with the coconut sauce.
Cook Notes
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