Cocok buat buka puasa! ES CENDOL!
Es Cendol
Es Cendol, Iced Pandan Noodle Dessert
Bahan
Sirup:
Cara Membuat
Langkah disusun otomatis dari narasi video. Tonton videonya kalau ragu.
- Sisir gula jawa lalu masukkan ke panci bersama gula pasir, air, dan daun pandan.
- Masak sampai gulanya benar-benar larut lalu angkat.
- Saring sirup gula jawa untuk membuang kotorannya lalu sisihkan sampai dingin.
- Gunting daun suji dan daun pandan lalu blender bersama air matang sampai halus.
- Saring air suji sampai bersih.
- Campur air suji dengan tepung tapioka, tepung beras, dan garam lalu aduk sampai benar-benar larut.
- Tambahkan pasta pandan sesuai selera warna.
- Masak di api kecil sambil terus diaduk sampai adonan mengental dan meletup-letup.
- Siapkan cetakan cendol di atas baskom berisi air es.
- Tekan adonan panas melalui lubang cetakan sehingga jatuh langsung ke air es dan mengeset.
- Sajikan cendol dengan sirup gula jawa, es batu, dan susu cair atau santan.
Ingredients
Syrup:
Steps
Steps were generated from the video narration. Watch the video if unsure.
- Shave the palm sugar and put it in a pot with sugar, water, and pandan leaves.
- Cook until the sugar has fully dissolved, then take it off the heat.
- Strain the palm sugar syrup to remove any grit and set it aside to cool.
- Snip the suji and pandan leaves and blend them with boiled water until smooth.
- Strain the pandan water until clean.
- Mix the pandan water with tapioca starch, rice flour, and salt until fully dissolved.
- Add pandan paste to reach the colour you want.
- Cook over low heat, stirring constantly, until the mixture thickens and bubbles.
- Set the cendol press over a bowl of iced water.
- Push the hot batter through the holes so it drops straight into the iced water and sets.
- Serve the cendol with palm sugar syrup, ice cubes, and milk or coconut milk.
Cook Mode
Cocok buat buka puasa! ES CENDOL!
Cocok buat buka puasa! ES CENDOL!
Bahan
Sirup:
Cara Membuat
Langkah disusun otomatis dari narasi video. Tonton videonya kalau ragu.
- Sisir gula jawa lalu masukkan ke panci bersama gula pasir, air, dan daun pandan.
- Masak sampai gulanya benar-benar larut lalu angkat.
- Saring sirup gula jawa untuk membuang kotorannya lalu sisihkan sampai dingin.
- Gunting daun suji dan daun pandan lalu blender bersama air matang sampai halus.
- Saring air suji sampai bersih.
- Campur air suji dengan tepung tapioka, tepung beras, dan garam lalu aduk sampai benar-benar larut.
- Tambahkan pasta pandan sesuai selera warna.
- Masak di api kecil sambil terus diaduk sampai adonan mengental dan meletup-letup.
- Siapkan cetakan cendol di atas baskom berisi air es.
- Tekan adonan panas melalui lubang cetakan sehingga jatuh langsung ke air es dan mengeset.
- Sajikan cendol dengan sirup gula jawa, es batu, dan susu cair atau santan.
Ingredients
Syrup:
Steps
Steps were generated from the video narration. Watch the video if unsure.
- Shave the palm sugar and put it in a pot with sugar, water, and pandan leaves.
- Cook until the sugar has fully dissolved, then take it off the heat.
- Strain the palm sugar syrup to remove any grit and set it aside to cool.
- Snip the suji and pandan leaves and blend them with boiled water until smooth.
- Strain the pandan water until clean.
- Mix the pandan water with tapioca starch, rice flour, and salt until fully dissolved.
- Add pandan paste to reach the colour you want.
- Cook over low heat, stirring constantly, until the mixture thickens and bubbles.
- Set the cendol press over a bowl of iced water.
- Push the hot batter through the holes so it drops straight into the iced water and sets.
- Serve the cendol with palm sugar syrup, ice cubes, and milk or coconut milk.
Cook Notes
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