PANTAS BANYAK YANG MINTA RESEPNYA! CENDOL KECEBONG GURIH DAN CREAMY
Cendol Kecebong
Cendol Kecebong (Tadpole Cendol Dessert Drink)
Bahan
Bahan cendol kecebong:
Bahan cairan gula:
Bahan santan:
Pelengkap:
Cara Membuat
- Dalam panci, masak 600 ml santan kekentalan sedang bersama 1/4 sdt garam dan 1 lembar daun pandan hingga mendidih dengan api sedang sambil terus diaduk supaya santannya tidak pecah.
- Matikan api dan diamkan hingga santannya dingin.
- Dalam panci lain, masak 250 gr gula merah, 2 lembar daun pandan, dan 200 ml air putih hingga mendidih dan gulanya larut.
- Matikan api, diamkan hingga larutan gula merahnya dingin, lalu saring supaya terpisah dari ampasnya.
- Dalam panci, campur 2 bungkus bubuk jelli rasa cincau kemasan 10 gr, 60 gr tepung tapioka, 60 gr gula pasir, dan 40 gr tepung maizena, lalu aduk rata terlebih dahulu supaya tidak bergumpal saat ditambah cairan.
- Tuang 800 ml air putih dan 2 sdt pasta pandan, lalu aduk hingga tercampur rata.
- Nyalakan api sedang dan masak hingga mendidih dan mengental sambil terus diaduk supaya bagian bawahnya tidak gosong dan bergumpal.
- Matikan api setelah adonan mengental, mengkilap, dan meletup-letup.
- Siapkan wadah berisi air es, lalu tuang adonan jelli ke dalam kukusan berlubang dan tekan perlahan dengan spatula sampai adonan jatuh ke air es membentuk kecebong.
- Tiriskan cendol jelli yang sudah dicetak.
- Potong buah nangka menjadi kotak-kotak kecil dan buang bijinya.
- Dalam wadah, campur cendol jelli yang sudah ditiriskan, potongan buah nangka, popping boba secukupnya, santan yang sudah dingin, 1 kaleng susu evaporasi, dan larutan gula merah.
- Aduk hingga tercampur rata.
- Dinginkan sekitar 4 jam di dalam kulkas sebelum disajikan.
Ingredients
Tadpole cendol ingredients:
Sugar syrup ingredients:
Coconut milk ingredients:
To serve:
Steps
- In a pot, cook 600 ml medium thick coconut milk with 1/4 tsp salt and 1 pandan leaf over medium heat until it boils, stirring constantly so the coconut milk does not split.
- Turn off the heat and leave the coconut milk until it cools.
- In another pot, cook 250 g palm sugar, 2 pandan leaves, and 200 ml water until it boils and the sugar dissolves.
- Turn off the heat, let the palm sugar syrup cool, then strain it to separate out the residue.
- In a pot, combine 2 packs of grass jelly powder (10 g each), 60 g tapioca starch, 60 g granulated sugar, and 40 g cornstarch, and stir them together first so they will not clump when the liquid goes in.
- Pour in 800 ml water and 2 tsp pandan paste, then stir until evenly combined.
- Turn the heat to medium and cook until it boils and thickens, stirring constantly so the bottom does not scorch or turn lumpy.
- Turn off the heat once the mixture is thick, glossy, and bubbling.
- Prepare a bowl of iced water, then pour the jelly mixture into a perforated steamer insert and press it through gently with a spatula so it drops into the iced water in tadpole shapes.
- Drain the shaped jelly cendol.
- Cut the jackfruit into small cubes and discard the seeds.
- In a container, combine the drained jelly cendol, the jackfruit pieces, popping boba to taste, the cooled coconut milk, 1 can of evaporated milk, and the palm sugar syrup.
- Stir until evenly combined.
- Chill for about 4 hours in the refrigerator before serving.
Cook Mode
PANTAS BANYAK YANG MINTA RESEPNYA! CENDOL KECEBONG GURIH DAN CREAMY
PANTAS BANYAK YANG MINTA RESEPNYA! CENDOL KECEBONG GURIH DAN CREAMY
Bahan
Bahan cendol kecebong:
Bahan cairan gula:
Bahan santan:
Pelengkap:
Cara Membuat
- Dalam panci, masak 600 ml santan kekentalan sedang bersama 1/4 sdt garam dan 1 lembar daun pandan hingga mendidih dengan api sedang sambil terus diaduk supaya santannya tidak pecah.
- Matikan api dan diamkan hingga santannya dingin.
- Dalam panci lain, masak 250 gr gula merah, 2 lembar daun pandan, dan 200 ml air putih hingga mendidih dan gulanya larut.
- Matikan api, diamkan hingga larutan gula merahnya dingin, lalu saring supaya terpisah dari ampasnya.
- Dalam panci, campur 2 bungkus bubuk jelli rasa cincau kemasan 10 gr, 60 gr tepung tapioka, 60 gr gula pasir, dan 40 gr tepung maizena, lalu aduk rata terlebih dahulu supaya tidak bergumpal saat ditambah cairan.
- Tuang 800 ml air putih dan 2 sdt pasta pandan, lalu aduk hingga tercampur rata.
- Nyalakan api sedang dan masak hingga mendidih dan mengental sambil terus diaduk supaya bagian bawahnya tidak gosong dan bergumpal.
- Matikan api setelah adonan mengental, mengkilap, dan meletup-letup.
- Siapkan wadah berisi air es, lalu tuang adonan jelli ke dalam kukusan berlubang dan tekan perlahan dengan spatula sampai adonan jatuh ke air es membentuk kecebong.
- Tiriskan cendol jelli yang sudah dicetak.
- Potong buah nangka menjadi kotak-kotak kecil dan buang bijinya.
- Dalam wadah, campur cendol jelli yang sudah ditiriskan, potongan buah nangka, popping boba secukupnya, santan yang sudah dingin, 1 kaleng susu evaporasi, dan larutan gula merah.
- Aduk hingga tercampur rata.
- Dinginkan sekitar 4 jam di dalam kulkas sebelum disajikan.
Ingredients
Tadpole cendol ingredients:
Sugar syrup ingredients:
Coconut milk ingredients:
To serve:
Steps
- In a pot, cook 600 ml medium thick coconut milk with 1/4 tsp salt and 1 pandan leaf over medium heat until it boils, stirring constantly so the coconut milk does not split.
- Turn off the heat and leave the coconut milk until it cools.
- In another pot, cook 250 g palm sugar, 2 pandan leaves, and 200 ml water until it boils and the sugar dissolves.
- Turn off the heat, let the palm sugar syrup cool, then strain it to separate out the residue.
- In a pot, combine 2 packs of grass jelly powder (10 g each), 60 g tapioca starch, 60 g granulated sugar, and 40 g cornstarch, and stir them together first so they will not clump when the liquid goes in.
- Pour in 800 ml water and 2 tsp pandan paste, then stir until evenly combined.
- Turn the heat to medium and cook until it boils and thickens, stirring constantly so the bottom does not scorch or turn lumpy.
- Turn off the heat once the mixture is thick, glossy, and bubbling.
- Prepare a bowl of iced water, then pour the jelly mixture into a perforated steamer insert and press it through gently with a spatula so it drops into the iced water in tadpole shapes.
- Drain the shaped jelly cendol.
- Cut the jackfruit into small cubes and discard the seeds.
- In a container, combine the drained jelly cendol, the jackfruit pieces, popping boba to taste, the cooled coconut milk, 1 can of evaporated milk, and the palm sugar syrup.
- Stir until evenly combined.
- Chill for about 4 hours in the refrigerator before serving.
Cook Notes
Cook Notes are private: only you can read your own. Sign in to start logging.
Cook something like it
The closest dishes to this one in the whole archive.
