PUNYA DAUN PANDAN⁉️ DIBIKIN GINI ENAK BANGET! RESEP ES CENDOL KENYAL LEMBUT DAN ENAK
Resep es cendol dari daun pandan asli hasilnya enak banget dan mudah dibuat, selain enak tekstur cendolnya sangat lembut kenyal dan bisa dijadikan ide untuk jualan.
Pandan Cendol Iced Dessert
Bahan
* Bahan kuah santan :
* Bahan kuah gula merah :
Cara Membuat
Langkah disusun otomatis dari narasi video. Tonton videonya kalau ragu.
- Gunting 15 lembar daun pandan, tambahkan air, lalu blender hingga benar-benar halus dan lembut.
- Saring dan peras air daun pandannya, lalu sisihkan.
- Di wadah baru campur 70 gram tepung beras, 30 gram tepung hunkwe, 5 sendok makan gula pasir, garam, dan satu bungkus nutrijell plain, aduk hingga tercampur rata.
- Masukkan air pandan secara bertahap sambil diaduk hingga tidak ada lagi gerindil di adonannya.
- Pindahkan adonan ke atas wajan sambil disaring, lalu masak dengan api kecil hingga tercampur rata, mengental, dan meletup-letup, kemudian angkat.
- Masukkan adonan ke dalam plastik segitiga, lalu semprotkan di atas air yang sudah diisi es, dan sisihkan.
- Untuk kuah santannya, campurkan 300 ml santan kental dengan garam, masak hingga mendidih, lalu angkat.
- Untuk kuah gula merahnya, masak 200 gram gula merah, 100 ml air, 3 sendok makan gula pasir, dan dua lembar daun pandan hingga mendidih sambil diaduk, lalu saring.
- Tata cendol di dalam gelas, tuang kuah santan dan kuah gula merah, lalu tambahkan potongan buah mangga sebagai topping.
Ingredients
* Coconut sauce ingredients:
* Palm sugar syrup ingredients:
Steps
Steps were generated from the video narration. Watch the video if unsure.
- Snip 15 pandan leaves into pieces, add water, then blend until completely smooth.
- Strain the mixture and squeeze out the pandan juice, then set it aside.
- In a fresh bowl combine 70 grams of rice flour, 30 grams of mung bean starch, 5 tbsp of granulated sugar, salt, and one packet of plain Nutrijell, mixing until even.
- Pour in the pandan juice in stages while stirring until no lumps remain in the batter.
- Transfer the batter to a pan through a strainer, then cook over low heat until evenly combined, thickened, and bubbling, then take it off the heat.
- Spoon the mixture into a piping bag, then pipe it into a bowl of iced water, and set it aside.
- For the coconut sauce, combine 300 ml of thick coconut milk with salt, cook until boiling, then take it off the heat.
- For the palm sugar syrup, cook 200 grams of palm sugar, 100 ml of water, 3 tbsp of granulated sugar, and two pandan leaves until boiling while stirring, then strain it.
- Arrange the cendol in glasses, pour over the coconut sauce and the palm sugar syrup, then top with chopped mango.
Cook Mode
PUNYA DAUN PANDAN⁉️ DIBIKIN GINI ENAK BANGET! RESEP ES CENDOL KENYAL LEMBUT DAN ENAK
PUNYA DAUN PANDAN⁉️ DIBIKIN GINI ENAK BANGET! RESEP ES CENDOL KENYAL LEMBUT DAN ENAK
Bahan
* Bahan kuah santan :
* Bahan kuah gula merah :
Cara Membuat
Langkah disusun otomatis dari narasi video. Tonton videonya kalau ragu.
- Gunting 15 lembar daun pandan, tambahkan air, lalu blender hingga benar-benar halus dan lembut.
- Saring dan peras air daun pandannya, lalu sisihkan.
- Di wadah baru campur 70 gram tepung beras, 30 gram tepung hunkwe, 5 sendok makan gula pasir, garam, dan satu bungkus nutrijell plain, aduk hingga tercampur rata.
- Masukkan air pandan secara bertahap sambil diaduk hingga tidak ada lagi gerindil di adonannya.
- Pindahkan adonan ke atas wajan sambil disaring, lalu masak dengan api kecil hingga tercampur rata, mengental, dan meletup-letup, kemudian angkat.
- Masukkan adonan ke dalam plastik segitiga, lalu semprotkan di atas air yang sudah diisi es, dan sisihkan.
- Untuk kuah santannya, campurkan 300 ml santan kental dengan garam, masak hingga mendidih, lalu angkat.
- Untuk kuah gula merahnya, masak 200 gram gula merah, 100 ml air, 3 sendok makan gula pasir, dan dua lembar daun pandan hingga mendidih sambil diaduk, lalu saring.
- Tata cendol di dalam gelas, tuang kuah santan dan kuah gula merah, lalu tambahkan potongan buah mangga sebagai topping.
Ingredients
* Coconut sauce ingredients:
* Palm sugar syrup ingredients:
Steps
Steps were generated from the video narration. Watch the video if unsure.
- Snip 15 pandan leaves into pieces, add water, then blend until completely smooth.
- Strain the mixture and squeeze out the pandan juice, then set it aside.
- In a fresh bowl combine 70 grams of rice flour, 30 grams of mung bean starch, 5 tbsp of granulated sugar, salt, and one packet of plain Nutrijell, mixing until even.
- Pour in the pandan juice in stages while stirring until no lumps remain in the batter.
- Transfer the batter to a pan through a strainer, then cook over low heat until evenly combined, thickened, and bubbling, then take it off the heat.
- Spoon the mixture into a piping bag, then pipe it into a bowl of iced water, and set it aside.
- For the coconut sauce, combine 300 ml of thick coconut milk with salt, cook until boiling, then take it off the heat.
- For the palm sugar syrup, cook 200 grams of palm sugar, 100 ml of water, 3 tbsp of granulated sugar, and two pandan leaves until boiling while stirring, then strain it.
- Arrange the cendol in glasses, pour over the coconut sauce and the palm sugar syrup, then top with chopped mango.
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.
