Menu buka puasa! CENDOL THAILAND alias Long chod!
Resep
Lod Chong, Thai-Style Cendol in Sweet Coconut Sauce
Bahan
Kuah:
Cara Membuat
Langkah disusun otomatis dari narasi video. Tonton videonya kalau ragu.
- Blender daun pandan bersama daun suji dan air. Gunakan daun pandan lebih banyak daripada daun suji supaya kuenya tidak bau daun.
- Saring hasil blenderan lalu timbang air pandannya sesuai resep.
- Campurkan tepung tapioka, tepung beras, gula, garam dan sedikit pasta pandan ke dalam air pandan, lalu aduk sampai benar-benar rata.
- Masak dengan api kecil sambil terus diaduk sampai adonannya licin, mengental, terasa berat saat diangkat dan mulai meletup-letup.
- Pindahkan adonan panas ke plastik segitiga lalu ikat.
- Siapkan air es di dalam wadah.
- Diamkan adonan sebentar sampai hangat-hangat kuku. Jangan tunggu sampai dingin karena adonannya akan mengeras di dalam plastik.
- Gunting ujung plastik dengan diameter 1 sampai 1,5 cm, lalu potong adonan dengan sendok yang sudah dibasahi langsung ke dalam air es supaya cendolnya langsung mengeset.
- Simpan cendol yang sudah jadi di kulkas sampai akan dipakai.
- Untuk kuahnya, masukkan santan, air kelapa, gula pasir, daun pandan, daging kelapa muda dan garam ke dalam panci lalu aduk sampai rata.
- Masak sampai mulai mendidih lalu langsung matikan api, kemudian dinginkan.
- Sajikan cendol bersama es batu dan kuah santan beserta potongan kelapanya.
Ingredients
Sauce:
Steps
Steps were generated from the video narration. Watch the video if unsure.
- Blend the pandan leaves together with the suji leaves and water. Use more pandan than suji so the dessert does not taste leafy.
- Strain the blended mixture and weigh out the pandan water according to the recipe.
- Stir the tapioca flour, rice flour, sugar, salt and a little pandan paste into the pandan water until completely smooth.
- Cook over low heat, stirring constantly, until the mixture is glossy, thick, heavy on the spoon and starting to pop.
- Transfer the hot mixture into a piping bag and tie it off.
- Prepare a bowl of iced water.
- Let the mixture rest briefly until it is only lukewarm. Do not wait until it is cold or it will harden inside the bag.
- Snip the tip of the bag to an opening of 1 to 1.5 cm, then cut off portions with a wetted spoon straight into the iced water so the cendol sets immediately.
- Keep the finished cendol in the fridge until you are ready to use it.
- For the sauce, put the coconut milk, coconut water, sugar, pandan leaf, young coconut flesh and salt into a pan and stir until combined.
- Cook just until it starts to boil, then turn off the heat straight away and let it cool.
- Serve the cendol with ice and the coconut sauce along with the pieces of coconut.
Cook Mode
Menu buka puasa! CENDOL THAILAND alias Long chod!
Lod Chong, Thai-Style Cendol in Sweet Coconut Sauce
Menu buka puasa! CENDOL THAILAND alias Long chod!
Menu buka puasa! CENDOL THAILAND alias Long chod!
Bahan
Kuah:
Cara Membuat
Langkah disusun otomatis dari narasi video. Tonton videonya kalau ragu.
- Blender daun pandan bersama daun suji dan air. Gunakan daun pandan lebih banyak daripada daun suji supaya kuenya tidak bau daun.
- Saring hasil blenderan lalu timbang air pandannya sesuai resep.
- Campurkan tepung tapioka, tepung beras, gula, garam dan sedikit pasta pandan ke dalam air pandan, lalu aduk sampai benar-benar rata.
- Masak dengan api kecil sambil terus diaduk sampai adonannya licin, mengental, terasa berat saat diangkat dan mulai meletup-letup.
- Pindahkan adonan panas ke plastik segitiga lalu ikat.
- Siapkan air es di dalam wadah.
- Diamkan adonan sebentar sampai hangat-hangat kuku. Jangan tunggu sampai dingin karena adonannya akan mengeras di dalam plastik.
- Gunting ujung plastik dengan diameter 1 sampai 1,5 cm, lalu potong adonan dengan sendok yang sudah dibasahi langsung ke dalam air es supaya cendolnya langsung mengeset.
- Simpan cendol yang sudah jadi di kulkas sampai akan dipakai.
- Untuk kuahnya, masukkan santan, air kelapa, gula pasir, daun pandan, daging kelapa muda dan garam ke dalam panci lalu aduk sampai rata.
- Masak sampai mulai mendidih lalu langsung matikan api, kemudian dinginkan.
- Sajikan cendol bersama es batu dan kuah santan beserta potongan kelapanya.
Ingredients
Sauce:
Steps
Steps were generated from the video narration. Watch the video if unsure.
- Blend the pandan leaves together with the suji leaves and water. Use more pandan than suji so the dessert does not taste leafy.
- Strain the blended mixture and weigh out the pandan water according to the recipe.
- Stir the tapioca flour, rice flour, sugar, salt and a little pandan paste into the pandan water until completely smooth.
- Cook over low heat, stirring constantly, until the mixture is glossy, thick, heavy on the spoon and starting to pop.
- Transfer the hot mixture into a piping bag and tie it off.
- Prepare a bowl of iced water.
- Let the mixture rest briefly until it is only lukewarm. Do not wait until it is cold or it will harden inside the bag.
- Snip the tip of the bag to an opening of 1 to 1.5 cm, then cut off portions with a wetted spoon straight into the iced water so the cendol sets immediately.
- Keep the finished cendol in the fridge until you are ready to use it.
- For the sauce, put the coconut milk, coconut water, sugar, pandan leaf, young coconut flesh and salt into a pan and stir until combined.
- Cook just until it starts to boil, then turn off the heat straight away and let it cool.
- Serve the cendol with ice and the coconut sauce along with the pieces of coconut.
Cook Notes
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